Happy Labor Day Weekend to our American readers and apologizes for the lapse in posts! Summer is ending but it doesn’t mean your healthy eating plan needs to go into hibernation! Tonight’s post is an all-in-one flavor bomb that goes great over anything.
Ingredients: Boneless, skinless chicken breasts, 1/2 white onion, sliced mushrooms, bell pepper (any color desired), bunch of spinach leaves, fresh mozarella, one garlic clove.
Directions: Chop all veggies. Fry over a medium heated skillet. Save some of the chopped garlic to season your chicken. Add spinach leaves once onions have browned. Let sit and cool.
Wash chicken breasts (about half of one is enough for one person). Season with salt, pepper, onion powder, minced garlic, and oregano. Evenly cut the breasts laterally. You need to have enough room for your stuffing without completely cutting in half. Season inside as well.
Once veggies have cooled, begin spooning into the inside of your chicken breasts. Cut the mozarella to size and evenly disperse throughout pocket.
Once all chickens have been stuffed, cook on 350 for about 45 minutes.
The key to making this dish taste original and not just regular old chicken, veggies and a little bit of cheese is to make sure the breasts are thoroughly seasoned, inside and out. Spices are what make or break a healthy recipe. Get creative!
Sunday is meant to be a day of leisure so don’t let meal prep consume it! There are plenty of meals that cook all together and don’t demand too much time. Above is roasted chicken with red potatoes and veggies.
One pan=one dish to wash=more couch time:)
The veggies chosen are Brussels Sprouts and Eggplant with Mushrooms and Onions thrown in. We have selected these because they make great absorbers and there’s a lot of fat (and flavor) to catch! They have been lightly seasoned with a mix of olive oil, lemon juice, and oregano. Make sure to throughly clean and then season your bird. We used the same flavor assortment (EVOO+lemon+oregano). Also, position is key to make sure your veggies get maximum drip.
The rule of thumb is about 20 minutes per pound (this chick is about 6lbs). The end result is a delightful aroma, a quick cleanup, and meals for the week.
One of the many things that makes kale different from all the other greens is that it can actually survive the oven. While iceberg, romaine, and spinach will wilt when heated, kale becomes a nice crispy product, opening the door for a variety of new dishes. Below is what I like to call a “roasted salad”. There’s only so many cold mixed salads one can eat day in and day out (fear not raw fans, their day in the box will come). Change it up with the right seasonings and get to toasting.