For the chicken: Preheat oven to 350 degrees
Aluminum foil-lined small pan (leave lots of edges in order to fold over chicken and seal)
3 chicken breasts side by side in foil
1/2 cup organic low sodium chicken broth poured over chicken
paprika
garlic powder
salt
pepper
red pepper
cayenne pepper
italian seasoning
Sprinkle the seasonings over the chicken evenly and wrap the foil over the chicken to form a seal. Bake for 45 minutes or until chicken is done. Allow to sit once taken from oven for 5 minutes, then slice and put over salad.
For the salad:
Whatever you want!
I used: spinach, spring mix, cucumbers, carrots, sliced almonds, and ground flax seeds and sesame seeds.
For another awesome salad to use honey mustard vinaigrette on: spinach, spring mix, cucumbers, carrots, walnuts, ground flax seeds.
Asian Sesame dressing:
1/3 cup rice wine vinegar
1/4 cup sesame oil
2 T gluten free, low sodium soy sauce
2 tsp sesame seeds
1 tsp. crushed red pepper flakes
1/2 cup olive or canola oil.
1 tsp honey
Stir up all ingredients or put in a jar and shake!
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