Chicken Bake

The other night for dinner, I had no idea what to make, but I had some barley and grilled chicken leftover and I always have bunch of veggies in the fridge; so I threw them together and it turned out pretty well, hope you enjoy it as much as I did!!

Prep Time: 10 minutes, Cooking Time: 25 minutes

Makes 2 servings

Ingredients:

  • Garlic powder
  • Onion powder
  • Black pepper
  • Sea salt
  • Extra virgin coconut oil
  • Medium onion
  • 1/2 cup mini bell peppers
  • 1/2 cup mushrooms
  • 1 cup spinach
  • 4 boneless skinless chicken tenders
  • 1 cup of cooked barley
  • 1/4 cup shredded cheddar

Instructions:

Preheat your grill.  I chose to cook my chicken on the grill, but it can be baked in the oven as well but in the mid of summer who wants to turn on the oven unless it’s absolutely necessary!?!

Doctor each side of the chicken with garlic powder, onion powder, sea salt and black pepper and set those aside.

In the meantime, all the veggies can be cut and placed in a pan with some EVCO and seasonings to be sautéed.  I waited for a little before adding the mushrooms and spinach.

  

I sautéed the veggies for about 10 minutes before placing the chicken on the grill.  Since my barley was already cooked, I just added it right to the veggie mixture to warm it up a little and also added the spinach and mushrooms at this time.  Once the chicken has no more pink (approx 10 minutes), I took them off the grill, cut them into bite size pieces and added to the mixture.  Topped with 1/4 cup shredded cheddar cheese, let it all melt a little bit and dinner is served!

  

21 day fix containers:

1 yellow

1 red

2 green

1 blue

1 tsp

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Fix Approved Zucchini Parmesan

Prep Time: 10 minutes, Cooking Time: 30 minutes

Makes 2 servings  

 Ingredients:

  • Basil leaves
  • 24 slices of zucchini 
  • 1/2 cup mozzarella cheese
  • 1 cup plain tomato sauce
  • Optional – 1 cup whole grain pasta

Instructions:

Preheat oven to 375 degrees

First cut 24 zucchini slices a 1/4″ thick and set those aside

  

Place a thin layer of sauce in a medium baking dish then place a layer of zucchini 

   

 

Sprinkle some basil leaves, sauce and cheese on top of the first layer

  
 

Repeat x3

Place in the oven for 30 minutes covered

We paired ours with some whole grain pasta

21 day fix containers:

2 green

1 blue

1/2 purple

1 yellow

Fish Wraps & Side Salad

Prep Time: 5 minutes, Cooking Time: 8 minutes

Makes 2 servings

  
 
 
 Ingredients:

  • Garlic powder
  • Onion powder
  • Basil leaves
  • Black pepper
  • 2 mahi mahi filets
  • 2 whole grain wraps
  • 2 cups spinach
  • 5 medium tomatoes
  • 1/4 cup fresh salsa
  • 1/4 cup shredded mozzarella
  • 1/4 cup feta cheese
  • Extra virgin olive oil
  • Balsamic vinegar

Instructions:

Sprinkle some onion powder, garlic powder, basil leaves and black pepper on both sides of the mahi mahi and set it aside while your grill heats up

  

In the meantime, all the veggies can be cut and measured along with the cheese

 

  

 

Place the mahi mahi on the grill, ONLY grilling each side for 4 minutes

While those are grilling, get 2 bowls – placing 1 cup of spinach, 2-1/2 cut tomatoes, 1/8 cup of feta cheese, into each bowl & grab the fish off the grill before it gets too done!

Last and best part, make your wraps!  I placed an 1/8 cup mozzarella cheese on the bottom, then the mahi mahi right off the grill to melt the cheese, 

  

I took some spinach and tomatoes from the salad I just made and I topped with the 1/8 cup fresh salsa!

 

Drizzle some balsamic and 1 tsp of EVOO on top of the salad and just like that in less than 15 minutes, dinner is served!  ABSOLUTELY DELICIOUS!

 

  
21 day fix containers:

1 yellow

1 red

2 green

1 blue

1 tsp