Comfort Food with Healthy Ingredients

The recipe of the week is: Tomato Basil Artichoke Baked Chicken.

Artichoke Chicken.jpg
This delicious dish is light and lean, yet flavorful, and satisfying. The Mediterranean style chicken is made with healthy ingredients and easy to make. With the warmer weather, it’s the perfect time of year to enjoy a lighter meal.

Ingredients:
4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
Salt
Italian seasoning (herbal)
1 tablespoon butter
7 large artichokes hearts (one 14 oz can), drained
7 large fresh basil leaves, chopped
1 large roma tomato, chopped
2 garlic cloves, minced
1/4 cup grated parmesan cheese
8 oz fresh mozzarella cheese, sliced

Directions:
-Preheat oven to 375 F.
-Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
-Remove from the oven (the chicken will not be completely cooked through – you’ll continue baking it later).
-Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
-Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
-Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
-Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.

It’s Grill Season

It’s grill season! In my opinion, I think everything tastes better on the grill and I love being able to cook outside in the beautiful weather!
This all-in-one dinner bowl is easy, flavorful, and veggie packed!
Today’s recipe is BBQ Ranch Grilled Chicken and Veggie Bowl:

BBQ Ranch Bowl.jpg

Ingredients
For the chicken and veggies:
2 boneless, skinless chicken breasts
1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing
1 zucchini, washed and sliced into 1/4” thick rounds
1 red bell pepper, washed, seeded and sliced
4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn) 
1 avocado, peeled, seeded and sliced
Fresh cilantro, for garnish, if desired

For the rice:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 1/2 cups long grain white rice
1 teaspoon ground cumin
3 cups chicken broth
1 can black beans, washed and drained

Directions
For the rice:
-Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
-Set aside.

For the chicken and veggies.
-Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
-To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill, or on the grill pan on the stove.  
-After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
-Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.