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Before you jump to Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. But at times the last thing you would like to do is put together a whole supper for yourself and your family. Sometimes almost all you want is to go to the drive through and get home quickly. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet program? You are capable of doing this because many of the popular joints are now advertising “healthy” menu alternatives to keep their businesses up. Here is the way to find healthy food choices at the drive through.
Visit a drive through in a place which has made it a practice to provide healthier options to people. Arby’s for example, doesn’t serve burgers. As an alternative it is possible to choose from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, while no stranger to the hamburger, likewise includes plenty of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food dining places will not stoop to the poor lows seen at McDonalds.
Logic states that that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. Every now and then, permitting someone else cook dinner is just the thing you need. When you choose healthful menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. You can cook garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping using 28 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Take Garden chicken
- Take 6 Boneless/Skinless Chicken Breast (frozen)
- Prepare 6 small portabella mushrooms
- Provide 2 large organic celery stalks, chopped (save the leaves and tops)
- Prepare 1/4 Red bell pepper, chopped
- Prepare 1/4 Green bell pepper, chopped
- Take 1 large Shallot, chopped fine
- Prepare 6 Various sized Garlic Cloves (or to taste)
- Take 1 lime, juiced
- You need 1 tbsp Balsamic Vinegerette
- Use 2 tbsp Olive oil
- Use 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Provide Marinated Fresh Mozerella
- You need 1 tbsp Garlic flavored bread dipping oil
- Prepare 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Prepare 1 packages Small ball of Fresh mozerella, sliced
- Get Guacamole
- Provide 2 Avocados
- Take 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- You need 1/4 tsp garlic powder (or fresh minced, depending in taste)
- You need Garlic Kale
- Provide 1 bunch Kale, washed and chopped/shredded into small pieces
- Take 1 large garlic clove
- Use 2 tbsp water
- Prepare Butter Seared Asparagus
- Provide 1 tbsp (and this is where things fall apart) salted butter
- You need 1 bunch Asparagus (for about six people)
Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
- Lay out the chicken as described above
- Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this.
- Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
- Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR)
- Cover the marinating chicken and put in fridge for about an hour
- While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
- cover the cheese and put in the fridge
- when the time comes, heat the oven to 350°F
- When your oven is ready, bake the chicken for about an hour
- while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
- Cover the guacamole and put in fridge
- when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
- melt the butter and cook asparagus until tender. about fifteen minutes
- Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes)
- hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
- When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese.
- Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece.
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