We eat a lot of chicken, I am always trying to find ways to jazz up our normal entree’s. I thought of this after my husband asked for a caprese salad one night. It came out so good. Its light, easy and quick to make, perfect for a spring night.
3 heads broccoli, chopped
1 Tbs. Evoo
1/2 tbs. balsamic vinegar
Salt, pepper, garlic powder
Line a sheet pan with foil, spray with cooking spray, add broccoli, evoo, salt, pepper, and garlic powder. Add to a 400 degree preheated oven, cook for 10 minutes, take out and add a drizzle of balsamic vinegar.
1 C grape tomatos, halfed
1/4 C white onion, chopped
1 garlic clove, minced
2 Tbs. black pitted olives
Salt, pepper, crushed red pepper to taste
1 Tbs. EVOO
1/2 Tbs. balsamic vinegar
2 chicken breasts, brined for 2 days if possible.
Sprinkle of Salt, pepper, oregano, garlic powder
1/4 cup shredded low-moisture mozzarella
1/4 cup basil, cup into strips
Preheat oven to 400 degrees. Heat Skillet over medium high heat, with 1 Tbs. Evoo. Season both sides of the chicken, add to pan cook 3-4 minutes per side until browned. Deglaze the pan with white wine, add the tomato mixture to the pan, stir around. Top with 1/4 cup shredded mozzarella cheese. Put in oven for 10 minutes. When finished top with basil
Serves one husband, one wife, one two year old. Counts as one portion, one vegetable, one fat