Grilled lemon chicken with green beans& pesto pasta salad

I got this recipe from Green Chef .

Green Chef is a food subscription box where they send you ingredients to make meals. They are delicious and easy. They have a variety of boxes to choose form based on your diet omnivore, vegan, vegetarian, paleo, ect.  You can use my link  to get 4 free meals or my code m9kpa8

grilledlemonchicken

 

  • Lemon-marinated chicken breasts
  • 3 ½ ounces fusilli pasta
  • 4 ½ ounces green beans
  • Pine nuts & Parmesan cheese
  • Zucchini & yellow squash
  • ½ red onion, ¼-inch julienned
  • Basil vinaigrette
  • 1 cup rainbow cherry tomatoes
  • 1 roasted red pepper

What to do

  • Preheat oven to 400 degrees to medium-high heat
  •  Bring a large pot of lightly salted water to a boil.
  • Cut stem ends off green beans. Cut into about 1-inch long pieces.
  • Add fusilli pasta to boiling water; stir. Cook 7 minutes before adding green beans.
  • Remove chicken breasts from marinade ( this was premade so make your own lemon marinade) ; discard excess marinade. Season both sides with salt and pepper. Place on hot grill. Grill 3 minutes. Flip. Grill 2 minutes. Alternatively, heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes.
  • Add green beans to pot with pasta; stir. Cook 4-5 minutes, or until pasta is al dente and green beans are tender. Strain. Rinse with cold water; shake off excess water.
  • Spread red onions out on a foil-lined baking sheet. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Toss to coat. Place chicken on baking sheet, atop onions. Roast 15-18 minutes, or until internal temperature of chicken reaches 165 degrees and it is no longer pink in the center of the thickest part.
  • Trim ends off zucchini and yellow squash. Halve widthwise. Cut lengthwise into about ¼-inch thick planks. Place zucchini and yellow squash in a large bowl. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Turn to coat.
  • Place squash on hot grill. Grill 3-4 minutes on each side, or until tender. Alternatively, heat about 1 ½ tablespoons cooking oil in pan used for chicken over medium-high heat. Add squash to hot pan. Sear 3-4 minutes on each side
  • Place pasta and green beans in bowl used for squash. Halve rainbow cherry tomatoes. Dice roasted red peppers into about ¼-inch pieces. Add tomatoes and peppers to bowl. Add pine nuts and Parmesan cheese. Drizzle with half of the basil vinaigrette. Salt and pepper to taste. Toss to combine.
  • Cut lemon chicken into 6-8 slices each. Divide green bean and pesto pasta salad between plates. Serve grilled squash and roasted onions on the side. Fan chicken over top. Drizzle plate with remaining basil vinaigrette to taste. 
  • Enjoy!

Easy & healthy dinner ideas

Lentil black bean soup
Lentil Black bean soup
This soup is perfect for Fall. Its healthy,delicious, & filling.
• 15oz can black beans
• 2 carrots diced
• onion, medium diced
• 2 garlic cloves
• 1 cup lentils
• 2 sweet potatoes, baked
• 28 oz can diced tomatoes
• 4 cups vegetable broth
• 1/2 tsp black pepper• 1/2 tsp cumin• 1 tsp chili powder• 1/2 tsp salt• 1/2 tsp red pepper flakes
•1 tbsp coconut oil ( or olive oil)
•lime juice

Add oil to pot. Add garlic sautee for 1 minute.
Add onion & carrots. Sautee until onions are tender. ( 5 minutes)
Add the rest of the ingredients to the pot & bring to a boil
Reduce heat, cover until carrots & lentils are tender. about 30 minutes.
Diced up your sweet potatoes
Put in bowl, add some sweet potatoes
*optional* Squeeze some lime juice on top

Mini Turkey meatloaves with a baked sweet potato & broccoli

 

Turkey meatloaf

I make these different each time. I decided to make smaller ones. I also make these into burgers. Though my recipe is different each time , depending what I have in the fridge.
ground turkey •onion•mushrooms•garlic•spinach • red pepper • grated zucchini •grated carrot• Mrs dash Italian seasoning •coconut oil

Diced/Mince veggies,
Mix all ingredients together
Form into burger, mini loaves, or make a big loaf.
Bake 350F until done.

If you make turkey meatloaf or burgers and they are dry for you the grated zucchini is great for keeping the turkey meatloaf/burgers moist.

Steam up some broccoli
Bake sweet potato, when done cut in half.
Sprinkle chili powder ,pepper, salt.
Put back in over in the broiler for a few minutes.

Chicken & tomatoes over zucchini pasta

chicken dinner

Season chicken with salt & pepper.
Cook chicken in pan with chicken broth. Just enough to cover the pan. You can add more if needed.

When done I like removing the chicken to cut into bite size pieces. I like using chicken tenders because they cook faster. I also do this after cooking because , then I don’t have to deal with raw chicken.

When you remove the chicken, place diced plum tomatoes into the pan, add more chicken broth if needed.

Add diced chicken back into pan, stir. I added a little bit more of chicken broth and parmesan cheese so I had a sauce.

Use your spiralizer to make zucchini noodles. If you don’t have one yet get it!! I love zucchini noodles. You can have them raw or I like putting them in a little bit of water just to make them a little tender.

Add zucchini noodle to pan, stir.

Plate & enjoy. You can add feta , mozzarella, or more parmesan cheese.

I enjoy all of these meals because you feel good eating them and they are really good.

Spinach & Turkey ‘Ravioli’ with yellow squash

I saw these awhile back on blogilates
and have been dying to make them. So I decided to finally make them .
I didn’t make them exactly like hers but same concept.

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Ingredients:
2 yellow squash
1lb ground turkey or chicken
8oz spinach
1/2 yellow onion , diced
Garlic
Parmesan cheese
Italian seasoning
Mozzarella cheese
Tomato sauce
Pepper

I received a Priority Chef dual Julienne & vegetable peeler to test and review . This dish was perfect to try it with. Look out for my review soon.

Filling:
Sauté onion until translucent
Add garlic
Add italian seasoning
Add turkey or chicken
I sprinkled a little bit of Parmesan cheese about 2tbsp , stir
Once halfway cooked, add spinach
I just placed it on top and left it for a few minutes , then stirred
Turn off burner
Added about a half cup of mozzarella cheese ,stir
Add to blender until preferred consistency

Assembling :
• First cut your squash into strips (with 2 squash I made about 12 ‘ravioli’)

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Next take 4 strips and lay them like this . Overlap them a little bit.

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• Add some filling forgot to take a photo , I was in the zone of folding them lol

•Then fold them up. Fold bottom pieces up first. Use a toothpick to make it stay together.

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Put on baking sheet , place in oven at 350F for about 10-15 minutes.

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Put on plate , top with your favorite sauce and enjoy! 🙂

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Came out great, very filling.