February 2019: Client of the MonthFebruary 4, 2019
Valentine’s Breakfast: Mac & Cheese WafflesFebruary 11, 2019
Yield: 4 Servings Per Serving: 1 Leaner, 1 Green, 3 Condiments, 1 Healthy Fats
2 tsp olive oil
2 garlic cloves, minced
2 cups grape tomatoes, halved
3 Tbsp balsamic vinegar
¼ tsp each salt & pepper
½ cup fresh basil leaves, torn into small pieces
4-4 oz boneless skinless chicken breasts, butterflied then pounded very thin (1/8 inch to ¼ inch thick)
2 cups reduced-fat shredded mozzarella
- Heat olive oil in a large skillet over medium-high heat. Add garlic, and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened.
- Remove from heat and stir in fresh basil. Grill or saute chicken breasts over medium-high heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top chicken with tomato mixture and mozzarella cheese, as if it were a pizza. Broil for 2 to 5 minutes, or until cheese is melted.
*Serve a vegetable (1 cup) to make a complete lean and green meal