Waldera, LLC

Sep 13

One Pan Basil Chicken

0 comments

 

30 minutes – 7 ingredients

 

 

 

 

Nutrition

Calories – 214

Fat – 4

Carbs – 15

Protein – 37

 

Ingredients (makes 4 servings)

  • 8 ozs Chicken Breast (boneless, skinless, cut into cubes)

  • 1/2 cup Red Onion (small, thinly sliced)

  • 2 cups Green Beans (washed, trimmed)

  • 3 tbsps Balsamic Vinegar (divided)

  • 1/4 tsp Sea Salt

  • 1 Garlic (clove, minced)

  • 2 tbsps Basil Leaves (fresh, chopped)

 

Directions

  1. Preheat the oven to 400F (204ºC) and line a baking sheet with parchment paper.

  2. Place the chicken, onion and green beans on the sheet.

  3. Drizzle everything with half the balsamic vinegar and sea salt.

  4. Add the minced garlic to the chicken.

  5. Bake for 15 minutes.

  6. Remove from the oven and drizzle the remaining balsamic vinegar on top of the chicken and veggies.

  7. Add the basil to the chicken and place back in the oven for 5 minutes, or until the chicken is cooked through.

  8. Remove from the oven. Serve and enjoy!

 

Notes

Leftovers - Refrigerate in an airtight container for up to three days.

More Flavor - Add thyme, oregano or chili flakes to the chicken.

Serve it With - Cauliflower rice, brown rice or quinoa.

New Posts
  • 8 hours - 9 ingredients Nutrition Calories – 278 Fat – 3 Carbs – 48 Protein – 17 Ingredients (makes 6 servings) 1 Yellow Onion (medium, diced) 2 Garlic (cloves, minced) 2 Carrot (medium, diced) 2 stalks Celery (diced) 1 tbsp Dried Thyme 2 cups Yellow Split Peas (dry/uncooked) 8 cups Organic Vegetable Broth 4 cups Kale Leaves (chopped) Sea Salt & Black Pepper (to taste) Directions In your slow cooker, add the onion, garlic, carrots, celery, thyme and dried split peas. Pour the broth over all ingredients and cook on low for 8 hours. Stir every few hours to prevent the split peas from sticking to the bottom. In the last 30 minutes of cooking, add chopped kale. Once the kale is wilted, season to taste with salt and pepper. Enjoy! Notes Leftovers - Store in the fridge up to 4 days or freeze.
  • 8 hours - 4 ingredients Nutrition Calories – 255 Fat – 6 Carbs – 25 Protein – 29 Ingredients (makes 4 servings) 1 lb Stewing Beef (chunks) 6 cups Butternut Squash (peeled and cubed) 4 cups Beef Broth 1/4 tsp Sea Salt (to taste) Directions Heat a skillet over medium heat. Add the beef and cook for 2-3 minutes, to brown. Add the beef, butternut squash and broth to your slow cooker and cook on low for 8 hours or on high for 4 hours. Season with sea salt to taste. Divide into bowls and enjoy! Notes Vegan & Vegetarians - Use vegetable broth and chickpeas instead of beef. Leftovers - Refrigerate in an airtight container up to 3 days.
  • 30 minutes - 7 ingredients Nutrition Calories – 209 Fat – 1 Carbs – 37 Protein – 13 Ingredients (makes 10 servings) 8 cups Water 2 1/2 cups Dry Red Lentils (rinsed) 3 Yellow Onion (medium, peeled and sliced, divided) 4 Garlic (cloves, minced) 2 tsps Cumin 2 tsps Sea Salt 2 Lemon (juiced) Directions In a large pot, heat the water over high heat while you prepare the remaining ingredients. Add the lentils, 2/3 of the onion, garlic, cumin and salt. Simmer for 20 minutes. Meanwhile, prepare a separate pan over medium-high heat with a bit of water. Add the remaining onions and cook until soft and golden brown, about 15 to 20 minutes. Stir frequently and add more water as needed. Set aside. Add lemon juice to the soup and adjust the salt to your preference. Use a handheld blender to puree the soup until it reaches a smooth consistency. Divide into bowls and top with the caramelized onions. Enjoy! Notes More Toppings - Garnish the soup with yogurt, parsley, cilantro, slivered almonds, crushed pistachios, pomegranate seeds or red pepper flakes. No Lemon Juice - Use apple cider vinegar instead. Serving Size - One serving is equal to approximately one cup of soup. Storage - Refrigerate in an airtight container for up to 5 to 7 days. Freeze for longer.