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Chicken Bruschetta

August 2, 2016

Ingredients

Salsa Topping

  • 6 medium Roma tomatoes, seeded and chopped

  • 1/4 cup finely chopped fresh basil leaves

  • 1/2 tsp sea salt

  • 3 cloves fresh garlic, minced

  • 1 tbsp balsamic vinegar

  • 1/4 tsp freshly ground black pepper

  • 1 tbsp olive oil

Chicken Breast

  • 1 tbsp chopped fresh oregano

  • 1 tbsp chopped fresh basil

  • 1/2 tsp. chopped fresh thyme

  • 1 tsp chopped fresh Italian parsley

  • 2 tbsp fresh lemon juice

  • 2 tbsp balsamic vinegar

  • 1 tbsp olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp fresh ground black pepper

  • 1/4 tsp sea salt

  • 4 skinless, boneless chicken breast halves

For Salsa, combine all ingredients in a medium bowl.  Cover and chill in refrigerator until ready to serve.

 

For chicken breast, combine all ingredients in a large ziplock plastic bag.  Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.

 

Preheat over to 350 degrees. Bake covered for 30 minutes or until cooked through. Serve with salad & quinoa or brown rice. 

SERVING SIZE: For 1 piece of chicken here are the facts:Calories 201; Fat 7g, Saturated fat 1g; Carbohydrate 9 g; Protein 24 g; Fiber 2g; sodium 354 mg; cholesterol 62 mg

21 DAY FIX portions: 4oz chicken = 1 red. 1 purple container scooped with salsa = 1 purple & 1 tsp

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