We’ve got all kinds of fresh herbs growing at our house and rosemary is prolific! Fresh herbs are fantastic for enhancing any meal. I particularly love the combination of Balsamic and Rosemary in this recipe. Pair it with a fresh garden salad or your favorite veggies for a delicious and easy Lean and Green meal.
Ingredients:
Two 6-ounce boneless/skinless chicken breasts
2 tbsp. diced onion
1 tbsp. minced garlic
½ cup balsamic vinegar
½ cup water
1 tsp. olive oil
1 sprig rosemary chopped fine
¼ tsp. black pepper
1. Combine onion, garlic, vinegar, pepper, water, oil and rosemary in a bowl.
2. Add chicken and marinate for 2-3 hours or overnight
3. Remove chicken from marinade and pat dry
4. Heat grill or set broiler to high and cook chicken for 4-5 minutes. Turn and cook for 3-4 minutes more or until cooked through.
5. Remove from heat and serve.
Prep Time: 20 mins
Cooking Time: 15 mins
Ingredients
Dressing
2 tablespoons olive oil
2 tablespoons cider vinegar
½ teaspoon ginger
½ teaspoon dry mustard
Salad
4 cups spinach leaves
1 cup mushrooms, sliced
1 cup tomato, chopped
¼ cup fresh parsley, chopped
Turkey
Non-stick cooking spray
12oz. turkey breast cut in strips
Mrs. Dash® spice blend
Method
In a small bowl, combine all dressing ingredients; set aside. In a large bowl combine spinach, mushrooms, tomato and parsley. Spray skillet with non-stick cooking spray and heat over medium heat. Add turkey; stir-fry until turkey is lightly browned and no longer pink. Add turkey to spinach mixture. Toss salad with dressing and serve.
Nutrition Info.
Cal 380 | Fat 16g | Chol 105mg | Carb 12g | Pro 48g
This recipe makes 2 servings.
Prep Time: 15 mins (+ 3 hrs marinating time)
Cooking Time: 45-60 mins
Ingredients
4, 6oz.chicken breasts (or strips of chicken)
2 cloves garlic
4 tablespoons rosemary leaves, chopped
4 tablespoons extra virgin olive oil
2 medium red onions, 1 inch thick slices
1/4 cup balsamic vinegar
6 cups broccoli
Salt and pepper to taste
Method
Rinse the chicken and pat dry. Combine the garlic, rosemary, black pepper and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Cover and refrigerate 3 hours (or overnight). Preheat oven to 350. Place the onion slices on the bottom of a small roasting pan. Place the chicken on top of the onions. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in oven for 45 minutes or until done.
Steam broccoli and serve on the side.
Nutrition Info.
Cal 380 | Fat 17g | Chol 100mg | Carb 13g | Pro 41g
This recipe makes 4 servings
Ingredients
2, 6 oz. chicken breasts (boneless skinless)
1/2 cup reduced sodium chicken broth
1 tablespoon light soy sauce
4 cups broccoli florets
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons Dijon mustard
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp/tender. Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3-4 minutes or until cooked thoroughly. Add broth mixture mix well. Bring to boil. Reduce heat to medium low. Stir in mustard until well blended. Return broccoli mixture to skillet mix lightly. Cook until heated thoroughly; stirring occasionally.
Nutrition Info.
Cal 320 | Fat 11g | Chol 100mg | Carb 10g | Pro 46g
