Growing up in an house with a Portuguese mother and and Italian father meant that broccoli rabe was a staple at the dinner table. It can be a strong flavor, but certainly a delicious one! If broccoli rabe isn’t your thing, try substituting spinach!
2 chicken breasts
2 cloves garlic
2 Tbsp. olive oil
Juice of 1 lemon
1 bunch broccoli rabe
1/2 tsp. red pepper flakes
1 tsp. white balsamic vinegar
Salt & pepper to taste
1. At least an hour before, marinate chicken with 1 clove garlic minced, 1 Tbsp. olive oil, lemon juice, salt, and pepper in a ziplock bag.
2. When ready to cook, preheat grill to medium heat.
3. Wash and chop broccoli rabe. In a large pot, sauté 1 clove of minced garlic in 1 Tbsp. of olive oil until fragrant. Add broccoli rabe, red pepper flakes, and salt and pepper to taste. Allow to sauté for about 3 mi uses until wilted.
4. Slice pockets into the chicken breast carefully. Stuff each pocket with broccoli rabe and secure opening with a toothpick.
5. Grill for 10 minutes per side. While chicken is grilling, make a small tomato salad by dicing a ripe tomato and tossing with balsamic vinegar, salt, and pepper.
6. When the chicken is grilled, plate with a pile of tomatoes and enjoy!
I made a scrumptious eggplant caponata today and I needed a way to turn it into dinner. The workouts have gotten harder (ok, I just haven’t given myself a break for days on end. 11 to be exact.) and my body could use the protein. Marinated chicken breast provides the perfect medium for shoving this delicious caponata in your face! No time to make our own? Most grocery stores carry a couple varieties in the ethnic aisle.
2 cups eggplant caponata
2 chicken breasts
2 Tbsp. white balsamic vinegar
1 Tbsp. olive oil
2 cloves garlic – minced
1/2 tsp. crushed red pepper flakes
1. At least an hour before cooking, whisk together vinegar, olive oil, garlic, and red pepper flakes. Pout into a ziplock bag, add chicken, and refrigerate.
2. Preheat grill to medium high and grill chicken until done (about 5 minutes per side).
3. Top each piece of chicken with a mound of caponata (either warmed or cold) and enjoy!
I started the Advocare 24 Day Challenge again today in preparation for our wedding that is very rapidly approaching. I started this blog because recipes were so hard to find while on the challenge, so expect a lot of postings in the near future.
As I have said before, I am a beet freak. Well, our garden beets are ready! This will be our first time tasting our garden creation! My fiancé and his kids went strawberry picking last weekend, which has led to a surplus of strawberries around here, so why not turn the, into a delicious dressing?
2 chicken breasts
3 medium beets – peeled and sliced into 1/2 inch rounds
1 head of lettuce – washed and cut into salad sized pieces
3 Tbsp. olive oil
2 Tbsp. white balsamic vinegrette
2 Tbsp. chopped walnuts
Salt & pepper
1. Preheat the grill to medium high.
2. In a mixing bowl, stir together beets, 1 Tbsp. olive oil, and salt and pepper to taste. Grill for 20 minutes, turning halfway through.
3. While the beets are cooking, drizzle 1Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, and salt and pepper over the chicken breasts. Grill for about 5 minutes per side until done.
4. While chicken is cooking, blend together the strawberries, 1 Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, salt and pepper in a food processor or blender until smooth and set vinaigrette
5. Top a large pile of lettuce with chicken, beets, and walnuts, and drizzle vinaigrette on top.