Roasted
Garlic & Artichoke Stuffed Chicken
Ingredients
1 head roasted garlic
9-10 artichoke hearts (about 2 cups worth)
1 tsp coarse grain sea salt (1/2 tsp for fine grain salt)
1 cup flat-leaf parsley (folded and packed)
¼ cup extra virgin olive oil
6 boneless, skinless chicken breasts
a few handful of organic baby spinach
additional pinch of sea salt
Instructions
If you are going to use bamboo skewers to secure the chicken, soak them in room temperature water while the recipe is prepared. They will catch on fire on the grill if they aren't fully soaked.
Add the cloves from a head's worth of roasted garlic along with the artichoke hearts, sea salt and flat-leaf parsley into a food processor.
Pulse a couple times to break down the ingredients, then stream in the olive oil while pureeing the mixture.
Butterfly six boneless, skinless chicken breasts.
Scoop equal amounts of the artichoke mixture and spread into the pocket on the butterflied chicken breast. Top the mixture with a small handful of raw baby spinach.
Carefully fold the chicken breast back together and secure the open side with the soaked bamboo skewers.
Add a sprinkle of additional sea salt to the top of the chicken.
Preheat the grill to medium-high or about 400°F, then place the chicken down in a single layer.
Grill each side for 5 to 7 minutes.
Serve warm with additional chopped flat-leaf parsley, if desired.
Ingredients
1 head roasted garlic
9-10 artichoke hearts (about 2 cups worth)
1 tsp coarse grain sea salt (1/2 tsp for fine grain salt)
1 cup flat-leaf parsley (folded and packed)
¼ cup extra virgin olive oil
6 boneless, skinless chicken breasts
a few handful of organic baby spinach
additional pinch of sea salt
Instructions
If you are going to use bamboo skewers to secure the chicken, soak them in room temperature water while the recipe is prepared. They will catch on fire on the grill if they aren't fully soaked.
Add the cloves from a head's worth of roasted garlic along with the artichoke hearts, sea salt and flat-leaf parsley into a food processor.
Pulse a couple times to break down the ingredients, then stream in the olive oil while pureeing the mixture.
Butterfly six boneless, skinless chicken breasts.
Scoop equal amounts of the artichoke mixture and spread into the pocket on the butterflied chicken breast. Top the mixture with a small handful of raw baby spinach.
Carefully fold the chicken breast back together and secure the open side with the soaked bamboo skewers.
Add a sprinkle of additional sea salt to the top of the chicken.
Preheat the grill to medium-high or about 400°F, then place the chicken down in a single layer.
Grill each side for 5 to 7 minutes.
Serve warm with additional chopped flat-leaf parsley, if desired.
Tasty Rice
Ingredients
1 cup of white rice
2 cups of chicken broth
1 chicken bouillon cube
1 cipollini onion roughly chopped
2 cloves of garlic chopped fine
Chives
1 tsp of cumin
1 tablespoon of oil
Directions
Heat oil in pan over medium heat
then saute onion and garlic in oil until translucent. Add, cook, and stir rice until golden, 2 to 4
minutes.
Pour chicken broth over the rice;
stir. Bring the mixture to a boil,
cover the skillet, reduce heat to medium-low, and simmer until the rice is tender,
about 15 minutes.
Add finely chopped chives and
sprinkle chicken bouillon cube on top.
Spoon into a bowl for serving.
Strawberry
Salsa Salad
Ingredients:
1 pint strawberries, hulled and finely diced
1 jalapeno, stem and seeds removed, finely diced
1 cucumber peeled and sliced
2/3 cup finely-chopped fresh cilantro, loosely-packed
juice of 1 lime, about 2 tablespoons
(pinch of salt and black pepper)
Directions:
Toss all ingredients together until combined. Season with extra salt and pepper, if needed.
*If you would like a sweeter salsa, feel free to stir in a few teaspoons of warmed honey.
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