Lemon Zest and Pepper Baked Low-Fat Chicken

Today I felt like posting one recipe that I feel I could eat everyday. This is not about the fact that it’s healthy, low-fat, low-calorie or good for you; it’s about the fact that I love to eat this and so does my Husband.
We love everything that has to do with chicken I love it grilled, steamed, rotisserie, fried and baked. Of course the way I mainly eat it is grilled or baked they are easier, healthier and probably my 2 favorite ways of eating it. If I’m grilling or baking it I always drizzle with some olive oil, dash salt and pepper and then at times add some rosemary, or sage or thyme whatever seems to be available. This time I added lemon zest and the flavor was so delicious I had to post it. I accompanied the dish with quinoa (another of our favorite ingredients) you can learn all about it’s nutrition facts and how to cook it here. As for the vegetables well I made a variety, asparagus, sundried tomatoes and artichokes. This was a delicious meal fully packed of vitamins and minerals with amazing flavors. I hope that you enjoy it and remember that healthy is delicious.

This dish is perfect for trying to stay in shape but really getting the maximum benefits of what you are putting into you body. Chicken as well as Quinoa are great protein sources to keep you lean and fit. You choose what you want to accompany this dish with and remember that there are so many sides that are healthy and this chicken will compliment anything. Enjoy!

Ingredients: Serves 2

2 skinless chicken breasts

1/2 lemon, zested

Extra Virgin Olive oil

Chili flakes (optional)

Salt and Peppercorns to taste

Preheat your oven at 400°F (200°C)

In a baking dish add your chicken breasts, drizzle with some E.V.O, sprinkle lemon zest, and rest of ingredients. Bake for 20 minutes or until poked and liquid is clear. Serve.

If you would like add some rosemary or other herbs to dish. Your choice!

Healthy Chicken My-Way with Sundried Tomatoes and Mushrooms

I know I have mentioned before how much my Husband and I love chicken. It’s the perfect ingredient for anything healthy….it can be difficult at times to have ideas for skinless chicken breasts especially when you want to keep it healthy, but still tasty.

I love to grill it and then accompany it with any vegetable I have in the house i.e. zucchini, eggplant, green beans, spinach, broccoli or of course fresh vegetables salad.
But then the fall comes along and you start feeling like you want to eat something warm and a little more; how can I put it heartfilling. So anyways, most fall/winter recipes include heavier ingredients and aren’t as healthy as one would like. I find it though easy because I just like to throw whatever vegetable I find in my fridge that I could also use in a salad raw, and cook it. In this case I had sliced mushrooms (I love to add those raw to a green vegetable salad), and some sundried tomatoes in olive oil. Perfect I knew exactly what I could do so here the recipe follows.
Enjoy this heart-warming meal you can accompany it with other vegetables, roasted potatoes, or with brown rice, quinoa, cous-cous, and whole grain pasta. You pick that.

Ingredients:

2 medium sliced skinless Chicken Breasts

1 handful Mushrooms, Sliced

10 Sundried Tomatoes, drained

1 clove, Garlic minced

Handful Parsley, chopped

3 tbsp. Extra Virgin Olive oil

1/5 cup Water

Salt and Pepper to taste

In a large saucepan heat the olive oil, and add your garlic, add your mushrooms and allow to cook for about 4 minutes, in the meantime chop your sundried tomatoes and then add to your mushrooms, add the water and allow to simmer for 3 minutes.

Add chicken breasts to the pan with the ingredients, cover and allow to 10 minutes, turning the chicken over once. Add parsley, salt and pepper cook for about another 3 minutes and then serve.