I love when I find a recipe that is not only super delicious and healthy, but SO EASY!!! This one you probably already have most of the ingredients right now! I served it with a quinoa salad, and lightly steamed broccoli. Ok, I lied. I actually forgot to put water in the bottom of the pan with the broccoli in it. So I burned my pan AND the broccoli. It still looked good for the picture but we ended up having steamed green beans, about 15 minutes after we ate the chicken and quinoa. Whoops. I would be lying if I said “I can’t believe I did that!” In fact, I can’t believe I don’t do that more often when trying to make dinner with moderate to intense chaos in the background. Anyway, the family, myself included, LOVED the chicken. We will most definitely have it again.
4 chicken breasts
1 c plain Greek yogurt
1/2 c Parmesan cheese grated (not the kind in the bottle)
1 tsp garlic powder
1 tsp salt
1/4 tsp onion powder
1/4 tsp paprika
1/2 tsp pepper
Combine ingredients, coat chicken in mixture. Cover cookie sheet in foil, spray foil. Place chicken on baking sheet. Bake at 375 for 45 minutes.
Awhile back, when I was searching for the Trek Bars recipe, I tried a few other Granola Bar recipes along the way. This one is a no-bake chewy granola bar one, that I’ve never been able to keep in bars. The original recipe is found here. I’ve found there are lots of variations you can make to just about any granola recipe. Just try to keep the amount of dry ingredients the same as the original recipe. I don’t even mind that these don’t really stay in bar form for me. I love to just grab a handful, throw it in a bowl with some plain greek yogurt, fresh fruit, and its great post-workout or a mid-morning or mid-afternoon snack.
No Bake Granola (Bars)
1/2 c chopped almonds or other nuts
1/2 c raw sunflower seeds
1 2/3 c raisins and/or other dried fruit
2 c rolled oats
2 c puffed millet
1/2 c nut butter
1/2 c honey
1 tsp vanilla
(variations or add-ins: wheat germ, flax seeds, chia seeds, etc)
1. Spray 13 x 9 pan. Mix nuts, seeds, raisins, oats, millet. Mix well.
2. Melt honey and nut butter together on stove. Add vanilla.
3. Pour 1/2 the honey mixture over dry mix and stir well for 5 minutes
4. Pour rest of honey mixture and mix another 5 minutes
5. Transfer to pan and press FIRMLY
6. Cover, refrigerate overnight. Cut into bars, individually wrap, and store in fridge up to 1 week. Or if you are me, dump it all into a giant ziploc and store in the fridge.
1 1/4-1 1/2 lbs chicken breast
1 cup julienned cut sun dried tomatoes, not in oil
1/3 c basil leaves
3 TBS slivered toasted almonds
2 TBS olive oil
2 TBS red wine vinegar
1/4 cup broth
1/4 tsp salt
1/4 tsp pepper
1 1/2 cup quinoa uncooked
1/2 yellow pepper finely chopped
1/2 red pepper finely chopped
1/2 English cucumber seeded and chopped
1 cup cherry tomatoes halved
2 TBS finely chopped basil
1 1/2 TBS olive oil
1 1/2 TBS red wine vinegar
1/4 tsp salt and pepper
1. Heat grill to medium
2. Food process all ingredients (for the chicken recipe) except broth and chicken. Pulse until smooth. Reserve 1/3 cup of mixture.
3. Add broth to food processor and pulse til combined.
4. Marinate chicken in mixture
5. Grill chicken or bake @ 350 for 20-25 minutes
6. Slice and sprinkle the reserved mixture over top.
7. Add uncooked quinoa and 3 cups water in a saucepan. Bring to a boil, cover, turn to low and cook for 15 min.
8. When done and cooled, add all other ingredients
9. Serve quinoa on bed of leafy greens.