Wednesday, July 18, 2018

Wellness Wednesday: Healthy Chicken Caprese Dinner

Recently I've gotten lots of inquiries about my recipes that I share on my Instagram stories, and decided to share one I made for dinner for "Wellness Wednesday." 

Since we have taken on a mortgage payment I am trying to figure out ways how we can budget our money (we've never been good to sticking to a budget), and have started budgeting out our grocery bill this week. One thing you got to understand about me is that our food bill is huge because I'm constantly buying produce, and would rather have protein and veggies for dinner vs carbohydrates as a filler. 

When Monday rolled around I looked in my fridge, and saw I had a tomato, some garlic, and chicken. Automatically when I see a tomato I think of a caprese salad! Currently we are growing basil in our backyard, and that even added to my caprese idea. After I made up my mind about what I was going to cook I ran to the grocery store to buy fresh mozzarella, arugula, and balsamic vinegar. 
I walked out of the grocery store spending less than $10, which alone is an accomplishment to me. 

Dinner ended up being quick in the prep time, and cooking time. It of course tasted amazing, and the leafy greens prevented that food belly bloat. 

Why Arugala?
Source of folic acid.
Low in calories.
Source of vitamin K, C and A. 

Bowls: Pottery Barn

Chicken Caprese Dinner Recipe

Ingredients

  • 2 pounds of chicken tenders
  • Fresh mozzarella sliced
  • Arugala
  • Fresh basil minced
  • 1 large tomato sliced
  • 1 1/4 cup Balsamic Vinegar
  • 1 Tbsp olive oil
  • 4 garlic cloves minced
  • 1/2 tsp dried rosemary
  • 1 Tbsp dried oregano
  • Salt 
  • Ground pepper

Directions

  1. In a large plastic bag or container create your chicken marinade by adding chicken, 1/4 cup balsamic vinegar, olive oil, garlic, oregano, rosemary, salt, and pepper. You can either marinate overnight for a richer flavor or make as is. 
  2. When marinade is ready preheat oven to 400 degrees.
  3. Line a pan with tin foil (makes for an easier cleanup), and place chicken in the pan. Top the chicken with excess marinade. 
  4. Bake the chicken for 15-20 minutes until done. 
  5. While the chicken is cooking create the balsamic reduction.
  6. Place 1 cup of the balsamic vinegar in a small pot over medium-high heat on the stove. Once it reaches a full boil reduce the heat, and simmer for 10 minutes. Stir occasionally to prevent burning. 
  7. Once chicken and reduction are done remove from heat. 
  8. In a bowl place a handful of arugula, sliced tomato, sliced mozzarella, basil, and chopped chicken together. Top the salad with drizzled reduction and fresh ground pepper. Eat up and enjoy!


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