My client, Jill passed this recipe on from Budget Bytes and I didn’t change a thing. It is really good and the whole family liked it, yeah! My new goal is to try to make dishes that everyone will eat…day 1 was a success! This was simple but had great taste.
- 1 cup greek yogurt (I used 2%)
- 2 tbsp olive oil
- 4 cloves garlic
- 1/2 tbsp dried oregano
- 1/2 medium lemon (juiced)
- 1/2 tsp salt
- pepper to taste
- 1-2lbs chicken breast, cut into bite size pieces
Combine all ingredients into a bowl besides the chicken. Mix well. Cut chicken into bite size pieces, mix in with yogurt mixture and marinate in the refrigerator for 30 minutes. Preheat oven to 350. Empty into a 8×8 pyrex baking dish and bake 20-25 minutes, stir half way through the baking time. I cooked rice and some veggies to go along with it. Delicious!
6 Servings, Per Serving: 261 Calories, 9g Fat, 0g Fiber, 1g Sugar, 40g Protein
Easy, delicious and healthy! Another simple crockpot meal. I love how stress-free it is using my crockpot and the chicken is always cooked perfectly – the chicken is never too dry. I found this on pinterest and think it is a keeper in the recipe stash so now I am sharing it.
When I dished it out it ended up having this beautiful heart shape. Perfect for a heart-healthy meal on valentine’s weekend!
- 1lb organic chicken breast
- 1 cup chopped onion (I used frozen)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 1/2 tsp minced garlic
- 3/4 cup uncooked quinoa (rinsed)
- 14.5oz can fire roasted diced tomatoes
- 4 cups organic chicken broth (if you like more soup-like, do 6 cups)
- 1/4 tsp red pepper flakes
- 1 tbsp dried oregano
- 1 tbsp dried basil
- salt & pepper to taste (I did about 1 tsp of each)
Add the broth in the bottom and all the other ingredients. Cover and cook on low for 6-8 hours or until carrots are soft. Remove chicken and shred. Add back in and stir. Taste and add any additional seasonings. I topped my with feta and it tasted great!
This balsamic chicken makes an easy dinner to prepare and you can even double the recipe so you have leftovers for lunch for the week. I like to use the Trader Joe’s organic breast tenders because they are littler and cook faster.
The chicken goes great on salad. Marinate it in the morning for a quick and easy dinner with only 20 minutes of baking time. I paired it with brown rice and a big spinach salad. Perfect filling & satisfying meal!
- 1lb chicken breast (I like to use TJ’s Organic Chicken Breast Tenders)
- 1/4 cup balsamic vinegar
- 2 tbsp avocado oil (or olive oil)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
Marinate for 1 hour in pyrex dish. Bake on parchment paper on 350 degrees for 8-10 minutes each side. Top on salad or eat with some veggies!
4 Servings/Per Serving: 197 Calories, 8g Fat, 0g Fiber, 3g Sugar, 26g Protein
This is one of my favorite recipes! Its so easy and fresh!
- 1 cup dry quinoa (or 3 cups cooked)
- ¼ cup olive oil
- ½ tsp minced garlic (or 1 clove)
- ½ tsp dried basil or 1oz fresh chopped basil
- ½ tsp crushed red pepper flakes
- ½ cup unsalted pine nuts
- 10 cups fresh spinach, chopped
- 1/8 cup balsamic vinegar (or to taste)
- ½ cup crumbled feta cheese
- 1 tomato, chopped
- Sea salt to taste
- 1lb cooked & shredded chicken breast (I like to do in crockpot)
Cook quinoa according to package. Meanwhile, heat olive oil in a skillet with garlic, basil, red pepper over medium heat. Stir in pine nuts & cook until slightly browned. Add spinach, cover and cook on low about 5 mins or until wilted. Toss spinach mixture with quinoa, tomatoes, chicken & feta. Top each bowl with balsamic vinegar. Serving size 1 ¼ cups. Serves 5-6
372 Calories, 19g Fat, 5g Fiber, 1g Sugar, 27g Protein