Broccoli Chicken Alfredo Casserole

Here’s a clean whole food ingredient for you: Alfredo! I only used 1/2 cup in the entire casserole and there are eight one cup servings per container.

Ingredients:

-1 head of broccoli

-3 cups cooked quinoa

-2 lb chicken

-one medium white onion, chopped

-1/2 cup shredded mozzarella

-1/2 cup Rama Alfredo

Instructions:

1. Roast one head of broccoli


2. Cook quinoa according to package directions


3. Grill and chunk two cups of chicken


4. Add half cup mozzarella and half cup of Rama Alfredo.


5. Enjoy!

Grilled Chicken Caprese

Happy Friday everyone! Do you need a quick and easy weekend recipe? I have a great one for you! I love chicken caprese sandwiches, but this is a healthy evening option without the bread :)

Here's the recipe..I hope you'll try it! :)


Ingredients

-6 chicken breasts

-tomato slices

-mozzarella

-big handful of fresh basil

-marinara sauce

-mozzarella

1. Butterfly and grill chicken breast.


2. Stuff with thin sliced tomato and mozzarella and basil leaves to taste. I used a few large leaves per chicken breast.


3. Put a spoon of pasta sauce on top with a little grated mozzarella.


4. Bake in oven at 350 degrees till cheese is melted and sauce is warm.


5. Enjoy!

Clean Eating Chicken Parm

We tried out a new recipe this week. Chicken Parm is one of my favorites, but wanted to try a lightened up version. It worked perfectly with a side of spaghetti squash and red sauce. It was a quick & easy dinner. And as you can see, the girls enjoyed helping with the prep as well. I love that I am able to teach them how to eat healthily :)

Clean Eating Chicken Parmesan

-1/2 cup cornmeal

-1/2 cup coconut flour**

-1 tsp. garlic powder

-2 tsp. finely grated lemon peel (lemon zest)

-½ tsp. sea salt (or Himalayan salt)

-½ tsp. ground black pepper

-1 large egg, lightly beaten

-¼ cup water

-6 (4-oz.) raw chicken breasts, boneless, skinless

-2 Tbsp. olive oil, divided use

-6 cups raw mixed vegetables

-Fresh parsley (for garnish; optional)

** You can use any combination of corn meal, coconut flour or almond flour for this recipe. Cornmeal and coconut flour is what I used but almond flour would work great.

1. Preheat oven to 425° F.

2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.

3. Combine egg and water in a shallow dish; whisk to blend.

4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.

5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.

6. Add chicken breasts; cook for 3 to 4 minutes on each side.

7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.

8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.

9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.

10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.