Healthy Recipes

INGREDIENTS

1 large cucumber

1-1.5 TBSP Hidden Valley Ranch seasoning

INSTRUCTIONS 

1. Peel cucumber and slice it

2.In a ziploc bag, dump the cucumbers and seasoning. Shake well.

3. Pour in a bowl and enjoy right away.

INGREDIENTS (CHICKEN):

4 6-oz boneless skinless chicken breasts

2 tsp Italian seasoning

1 tsp kosher salt

1 tsp onion powder

1 tsp garlic powder

1 tsp ground pepper

1-2 tbsp olive oil

INGREDIENTS (BRUSCHETTA):

3-4 medium ripe tomatoes (about 1 lb), cored, seeded, and chopped to a ½” dice

1 tsp kosher salt

2 cloves garlic, minced

1 tbsp extra virgin olive oil

2 tsp balsamic vinegar

2 tsp thinly sliced basil leaves

ground pepper, to taste

balsamic glaze, to taste, optional

INSTRUCTIONS:

1. Start the bruschetta. Combine the chopped tomatoes with salt and garlic in a mixing bowl; mix until well combined, then let sit while the chicken cooks.

2. Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1″. Set aside and repeat with the remaining chicken breasts.

3. Combine the italian seasoning, salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.

Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.

4. To Grill: heat a grill or grill pan over high heat. Place the chicken breasts directly on the grill grates and cook 5-6 minutes per side, or until the internal temperature reads 165°F using an instant read thermometer. Remove from the grill and rest 5 minutes.

4. To Bake: heat the oven to 400°F. Line a baking sheet with parchment paper. Roast the chicken for 10-12 minutes, or until the internal temperature reads 165°F using an instant read thermometer. Remove from the oven and rest five minutes.

5. Finish the bruschetta topping. Stir in the olive oil, balsamic vinegar, fresh basil, and ground pepper to taste. Taste for seasoning and adjust with salt, pepper, or vinegar to taste.

6. Top the grilled chicken with the bruschetta. Serve immediately.

INGREDIENTS

1 large red bell pepper – cut into 1-inch pieces

1 large orange bell pepper – cut into 1-inch pieces

1 red onion – peeled and cut into 1-inch pieces

1 medium zucchini – cut into 1-inch pieces

1 tablespoon avocado oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ teaspoon kosher salt

pinch of black pepper

1 package chicken sausage (12 oz)

INSTRUCTIONS

1. Chop the veggies and add them to a large bowl. Drizzle them with olive oil and toss to coat them all. In a smaller bowl, mix the spices together with the salt and pepper and add the spice blend to the veggies. Toss them in the spices to get them all nice and coated.

2. Slice the sausage into ¾ inch rounds and add it to the bowl with the veggies and toss everything together.

Preheat the air fryer, if needed to 390 degrees F and spray the air fryer basket with cooking spray. Add the veggies and sausage to the air fryer basket in an even layer and close and cook them for 10 minutes, flipping them in the basket halfway through the cooking time. You may need to do this in batches depending on the size of your air fryer.

3. Once the chicken sausage and veggies are done cooking, remove them from the air fryer and serve as is or with cooked cauliflower rice.