Maple Chicken & Carrots
4-boneless skinless chicken breasts
2-tablespoons extra-virgin olive oil
¼-cup apple cider vinegar
3-cloves garlic, minced
¼-cup maple syrup
2-tablespoon ground mustard
½-tsp. thyme leaves
Juice of ½ lemon
3-large carrots, peeled and sliced into 1/4-“thick rounds
Preheat oven to 425 degrees. Season chicken breasts with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken breasts and sear 2 minutes on each side. Remove chicken and transfer to a plate. Save pan drippings.
Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over the chicken, right in the skillet.
In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken reaches an internal temperature of 165 degrees and carrots are tender. 20-25 minutes. Serves 4
Quinoa Almond Salad
1-cup uncooked quinoa, rinsed
2-cups water
½-teaspoon salt
¼-cups sliced almonds
¼-cup dried cranberries or cherries
Balsamic Vinaigrette
2-tablespoons chopped fresh parsley
2-tablespoons sunflower oil
2-tablespoons balsamic vinegar
Salt & Pepper
Heat quinoa, water and salt to boiling in 2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender. Remove saucepan from heat; let stand for 5 minutes. Fluff quinoa with fork; cool 15 minutes.
In small bowl, beat all vinaigrette ingredients with whisk. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate until chilled. Serves 6
Pear & Bleu Cheese Salad
10 oz. Torn Mixed Salad Greens
2-fresh pears, sliced
1-medium red onion, thinly sliced
½-cup sliced walnuts, toasted
½-cup bleu cheese crumbles
½-cup Raspberry Vinaigrette Dressing
Toss greens with pears, onions, pine nuts and cheese in a large bowl. Drizzle the dressing over salad and mix together lightly. Serve immediately. Serves 4
4-boneless skinless chicken breasts
2-tablespoons extra-virgin olive oil
¼-cup apple cider vinegar
3-cloves garlic, minced
¼-cup maple syrup
2-tablespoon ground mustard
½-tsp. thyme leaves
Juice of ½ lemon
3-large carrots, peeled and sliced into 1/4-“thick rounds
Preheat oven to 425 degrees. Season chicken breasts with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken breasts and sear 2 minutes on each side. Remove chicken and transfer to a plate. Save pan drippings.
Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over the chicken, right in the skillet.
In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken reaches an internal temperature of 165 degrees and carrots are tender. 20-25 minutes. Serves 4
Quinoa Almond Salad
1-cup uncooked quinoa, rinsed
2-cups water
½-teaspoon salt
¼-cups sliced almonds
¼-cup dried cranberries or cherries
Balsamic Vinaigrette
2-tablespoons chopped fresh parsley
2-tablespoons sunflower oil
2-tablespoons balsamic vinegar
Salt & Pepper
Heat quinoa, water and salt to boiling in 2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender. Remove saucepan from heat; let stand for 5 minutes. Fluff quinoa with fork; cool 15 minutes.
In small bowl, beat all vinaigrette ingredients with whisk. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate until chilled. Serves 6
Pear & Bleu Cheese Salad
10 oz. Torn Mixed Salad Greens
2-fresh pears, sliced
1-medium red onion, thinly sliced
½-cup sliced walnuts, toasted
½-cup bleu cheese crumbles
½-cup Raspberry Vinaigrette Dressing
Toss greens with pears, onions, pine nuts and cheese in a large bowl. Drizzle the dressing over salad and mix together lightly. Serve immediately. Serves 4
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