Baked Chicken Parm

Sometimes you just want comfort food, but you don't want to sabotage your healthy diet.  

Baked Chicken Parm

Serves 4

2 pieces sprouted grain bread or gluten free bread

1 oz chunck of Parmesan Cheese

2 tsp Italian seasoning

1lb Chicken Breast pounded until 1/4 inch thick

1 Egg beaten

1 small Zucchini sliced into rounds

3 C Baby Spinach

1 jar Pasta Sauce

2 C Penne Pasta (rice or wheat)

1 C shredded Raw Monterey Jack Cheese  

Butter it Up Spray

Preheat oven to 350. Put bread, Parmesan cheese and Italian seasoning in blender and pulse until it forms coarse crumbs. Pour crumbs onto plate. Beat one egg in medium bowl, set aside. Dip chicken pieces that have been pounded flat

into egg then breadcrumb mixture,

then lay onto a baking sheet either lined in parchment paper or a silicone baking mat to prevent it from sticking. Lightly spray top of chicken with butter it up spray.

Put chicken in the oven for 10 minutes, flip and cook additional 5 to 10 minutes.

While chicken cooks, sautee zucchini until crisp tender, then add spinach to wilt. Cook your pasta according to package directions and heat the sauce.

Serve Chicken over vegetables with a drizzle of sauce and a sprinkle of cheese with a side of pasta.

Chicken and Peanut Sauce

This is our go-to-don’t know what to make for dinner-too tired to think recipe. The sauce is super easy to throw together, and can be combined with lots of different vegetables and protein sources. Sometimes we make it with rotisserie chicken we pick up from the grocery store, sometimes we use tofu, tempeh or Gardein Chickn’ pieces. Stir-frys are our great fridge cleaning nights. Got spinach, kale or other greens, throw it in. Need to use up zucchini, green beans, carrots (or even frozen veggies in a pinch) chop them up. The beauty of this recipe is you can use whatever you have on hand and is easily doubled.

Asian Peanut Sauce
3 Tablespoons Natural Peanut Butter
3 Tablespoons Braggs Liquid Aminos
3 tablespoons Rice Vinegar
3 tablespoons water
2 tablespoons sesame oil
1/4 tsp hot sauce to taste

Pulse all ingredients in a small food processor. Set aside.

In a large skillet saute any combination of the following ingredients.

2 Cups chopped:
Zucchini, Carrots, Bell Peppers, Onion, Broccoli, Mushrooms, Asparagus, Celery, Green Beans, Brussel Sprouts

When browned add:
Cooked Chicken, Browned Tofu or Tempeh, Baked Gardein Chicken Pieces
And...
3 Cups Greens:
Baby Spinach, Kale, Mustard Greens, Arugula



When greens are wilted pour sauce over vegetables, stir and serve over noodles or on its own!