Amanda Kruse RD, CD
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  • About
    • Experience + Education
    • Honors + Awards
    • Projects + Involvements
  • Recipes
    • ... and more recipes
  • Media + Presentations
  • Healthy Living Resources
  • Contact

The recipes found here are *oldies but goodies*.
Maybe one day I'll share some updated photos, but until then they're too tasty to keep in the vault.

Enjoy!

Italian Chicken w/Roasted Veggie Salad

4/24/2016

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Picture
Ingredients:
  • 3 chicken breasts
  • 1 Tbsp chopped garlic
  • 1 Tbsp Italian seasoning
  • Ground black pepper (desired amount)
  • 3/4 cup cherry tomatoes, rinsed
  • 1/2 cup frozen spinach
  • Lettuce (green leaf lettuce used here)
  • Shredded Italian blend cheese
  • Croutons and/or Asiago crisps
  • Your favorite salad dressing (Ken's Sweet Vidalia Onion Vinaigrette used here)
Directions:
  1. Combine chicken, oil, and spices in a plastic zip-top bag or container; Place in fridge all day to marinate
  2. Heat oven to 375*F.
  3. Place marinated chicken in baking dish. Add tomatoes and spinach (still frozen). Sprinkle with garlic powder.
  4. Bake until the chicken reaches an internal temperature of 165*F (approx. 20 minutes)
  5. Remove from oven and allow to rest for a few minutes.
  6. Slice chicken and place on top of a bed of lettuce; spoon desired amount of cooked tomatoes and spinach onto salad.
  7. Sprinkle with shredded Italian blend cheeses, croutons and/or Asiago crisps.
  8. Drizzle with favorite salad dressing ~ Ken's Sweet Vidalia Onion Vinaigrette used here.
 
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    Categories

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    Batch No. 2
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    Chicken
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    Detroit Jam Co.
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    Great For A Group
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    VEG Naptown Nutrition


Amanda Kruse MS, RD, LD, FAND

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