Balsamic Rosemary Chicken, Mozzarella Zucchini and Shallot Green Beans

This is the first time I’ve had chicken in months, it tasted pretty amazing. I only wish that I wasn’t rushing to get out the door. I should’ve started cooking earlier. I have to say though that it was a pretty quick meal to cook anyways. I started cooking around 5:40 after saying good bye to the kiddos and was out the door at 6:20.

Balsamic Rosemary Chicken

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Start with however many chicken breasts that will feed your family. Pat them dry, sprinkle on some fresh rosemary (minced), salt, pepper, garlic powder (or minced garlic if you’re not crunched for time). Drizzle with olive oil. Bake in the oven at 450 degrees for about 10 – 15 minutes. When it’s cooked through drizzle some balsamic vinegar over it.

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Shallot Green Beans

This honestly is my favorite green beans recipe. Slice a couple shallots and throw them in a preheated pan over medium-high heat with some olive oil. Season with salt to draw the liquids out and caramelize them. I like them all browned on the edges, deeper than the picture below. When you get it how you like it, throw in some frozen green beans, or some fresh blanched ones. (I don’t think canned will work that well as you’d basically have a bunch of mush when you’re done.) Season with salt and some garlic powder (or minced garlic). Keep moving them around the pan until they are thawed and to the tenderness of your liking. Sometimes I even like them to get a little brown and caramelized on a side or two. The shallots really add something to it. So yummy!

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Mozzarella Zucchini

I sliced the zucchini in 1/4″ thick pieces. You can go thinner if you want. Coat the baking sheet with cooking spray, lay the zucchini on it, sprinkle some salt on it. Give it another spray of oil, then layer on the mozzarella. I put it in the oven with the chicken for the last 5 minutes. The cheese will melt. When the chicken’s done, turn on the broiler and put the zucchini right under it to brown the cheese.

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The second day of the South Beach Diet is going pretty well. I had a mushroom and asparagus omelet (well it was supposed to be an omelette – but it just turned out like scrambled eggs. I need to get a teflon skillet), and I had a salad for lunch with turkey lunch meat, hardboiled egg, tomato, cheese, sunflower seeds and balsamic vinaigrette. Snacks were reduced fat cheese sticks and almonds.

 

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