A Bright Balance

The perfect recipe for a balanced life!


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Baked Chicken Bruschetta

Baked Chicken Bruschetta

(This recipe serves 4-6 people)

Ingredients:

  • 3 boneless chicken breasts (cut into 1” cubes)
  • ½ red onion (diced)
  • 1 handful baby spinach (roughly chopped)
  • 1 handful baby kale (roughly chopped)
  • 1 package (1 pint) cherry/grape tomatoes (cut in half)
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 tablespoon dried oregano
  • 1 ½ cups shredded cheese of your choice

Directions:

  • Preheat oven to 350°
  • In a large casserole dish, combine diced chicken, red onion, baby spinach, baby kale, tomatoes, salt & pepper, ½ tablespoon dried oregano, and 1 cup shredded cheese of your choice (I chose shredded Swiss cheese), and 1 tablespoon olive oil.
  • Gently combine all ingredients together with a large spoon. Arrange ingredients into an even layer in the casserole dish.  Top with the remaining ½ cup shredded cheese, ½ tablespoon dried oregano and salt & pepper.
  • Bake uncovered for 45 minutes to 1 hour or until chicken is fully cooked and the cheese is bubbly.
  • OPTIONAL: cook casserole under the broiler for 1-3 minutes (WATCH CAREFULLY) to get the cheese golden brown.
  • Serve hot using a slotted spoon (to decrease the amount of excess water) and enjoy!

Download a PDF of this recipe here!

Baked Chicken Bruschetta

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Southwestern Zesty Chicken Soup

The perfect recipe to keep you warm this fall!

Southwestern Zesty Chicken Soup

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 1 cup sliced button mushrooms
  • 1 cup celery (diced)
  • 1 cup carrots (diced)
  • 1 cup bell peppers (diced)
  • 1 small jalapeño (finely diced)
  • ¾ cup fresh tomato (diced)
  • 1 can petite diced tomatoes with chili’s
  • 1 can whole kernel corn
  • 1 can great northern beans
  • 1 32 oz. can natural chicken stock
  • 1 lb cooked whole chicken (carved and roughly chopped/shredded)
  • 2 cups roughly chopped spinach or kale
  • 2 tbsp freshly chopped cilantro
  • Salt & pepper
  • Extra virgin olive oil

Directions:

  • In a large stock pot, sauté onions, mushrooms, celery, carrots, bell peppers, and jalapeño with 2 tsp olive oil, salt, and pepper on medium-high heat for about 15-20 minutes.
  • Once the vegetables begin to soften, add the fresh diced tomatoes, canned diced tomatoes, canned corn, and canned beans. Stir thoroughly and cook for about 5-10 minutes.
  • Add in the entire 32 oz. can of chicken stock, chopped spinach or kale, and freshly chopped cilantro.
  • Allow ingredients to cook for about 10-20 minutes while you carve the chicken. Remove all skin and bones from the chicken and roughly chop before adding it to the soup.  Once the chicken is added to the soup, add salt and pepper to taste.  (Add ½ teaspoon of chili powder for an extra kick!)
  • Allow ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Top with shredded cheese or crumbled gluten free tortilla chips and enjoy!

Download a PDF of this recipe here!

Southwestern Zesty Chicken Soup


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Sweet Potato Sag Aloo with Chicken

 Sag Aloo

(This recipe serves 10-12 people)

Sag is a leaf-based dish eaten in South Asia.  Sag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices. Sag Aloo is aloo (potatoes) dipped in spinach curry.


Ingredients:

  • 3-4 large sweet potatoes (cubed)
  • 3 large boneless chicken breasts
  • 1 package frozen spinach (thawed, roughly chopped)
  • 1 box vegetable stock
  • 1 large can tomato puree
  • 1 can petite diced tomatoes
  • 2 large garlic cloves (minced)
  • 1 tbsp ginger (minced)
  • 1 can full fat coconut milk

Spices:

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp ground crushed red pepper
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • 2 tbsp cilantro (chopped)
  • Salt & pepper to taste

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • Lightly coat the chicken breasts with olive oil and salt and pepper and bake on a cookie sheet in the oven at 350° for about 40 minutes. Shred the chicken with a fork when cooked and cooled.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add all of the spices, the can of full fat coconut milk, and the can of tomato puree.  Continue to puree until all ingredients are smooth.
  • Once pureed, add the can of diced tomatoes, chopped spinach, and shredded chicken. Stir well with a large spoon and add salt and pepper to taste.  Allow the soup to cook on medium heat for an additional 30-45 minutes to allow the spices to full incorporate.
  • Serve topped with fresh cilantro and enjoy!

Sag Aloo to-go

Download a PDF of this recipe here!

Sweet Potato Sag Aloo with Chicken


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Buffalo Chicken Tenders

Buffalo Chicken Tenders

(This recipe serves 4-6 people)

Ingredients:

  • 3-4 boneless chicken breasts
  • Grass fed butter
  • Organic hot sauce
  • Salt & pepper
  • Olive oil

Directions:

  • Preheat oven to 350°
  • Pound out the raw chicken breasts with a meat mallet until they are about ¾”-1” thick.
  • Next, cut the chicken breasts into strips about 1-2 inches wide.
  • Coat all of the chicken lightly in olive oil, salt, and pepper.
  • Bake in oven for about 30-40 minutes or until cooked through. (I used an elevated baking rack to ensure an even cooking process.)
  • In a small sauce pan, combine about 1 cup organic hot sauce with 2 tablespoons grass fed butter over medium-low heat.  Stir occasionally until well combined.
  • When chicken is fully cooked, toss a few pieces at a time using tongs in the hot sauce mixture and place on a serving plate to rest.  The butter will help the sauce stick to the chicken.
  • Once all of the chicken is coated it is ready to serve!

 

Use our homemade chunky bleu cheese recipe as a healthy alternative to store-bought bleu cheese!

 

Download a PDF of this recipe here!

Buffalo Chicken Tenders


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Flavorful Oven Roasted Chicken

Roasted Chicken

(This recipe is for a non-stuffed, 8 lb chicken.  Adjust accordingly for the perfect result! The best guideline is to bake the chicken for at least 20 minutes per pound)

Ingredients:

  • 1 chicken (thawed)
  • 1 large onion (diced)
  • 4 garlic cloves (rough chop)
  • 2 lemons (squeeze out juice & cut into multiple wedges)
  • 2 tbsp olive oil
  • ¼ cup fresh rosemary (rough chop ½, whole sprig ½)
  • Salt & pepper

Directions:

  • Preheat oven to 350°
  • Remove innards from chicken, discard, and rinse chicken thoroughly in cool water
  • Place chicken in large roasting pan and cover with olive oil, salt, pepper, rough chopped rosemary, diced onions, and fresh squeezed lemon juice.
  • Place a lemon wedge or two inside the chicken with the sprig of rosemary and chunks of garlic.
  • Place remaining ingredients in the pan surrounding the chicken.
  • Cover with aluminum foil
  • Place chicken in oven and bake for approximately 2.25 hours
  • Remove aluminum foil and continue to bake for 30 minutes (baste if desired)
  • Make sure inside temperature of chicken is at least 185°
  • Let sit for 10 minutes before carving/serving so the juices can be reabsorbed into the chicken

Enjoy!

Download a PDF of this recipe here!

Flavorful Oven Roasted Chicken