Chicken with mini potatoes and Brussels sprouts
Ingredients:
- 6 oz chicken breast
- 8 mini potatoes, sliced
- 1 cup Brussels sprouts, halved
- 1 cup baby carrots, sliced
- 1 garlic clove
- ½ lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon coriander
Directions:
Preheat oven to 450°F. Season the chicken breast with coriander, lemon, garlic, salt and pepper. Sauté over medium-high heat. Cook for 6 minutes on each side or until fully cooked. Place the slices of potatoes, carrots and Brussels sprouts on a baking sheet. Separately, mix the garlic, salt and pepper to season the potato mixture. Bake in the oven until tender. Serve with the chicken and a sprinkle of balsamic vinegar, coriander and olive oil.
Santo Remedio vanilla-flavored chia pudding
Ingredients: 1 scoop of Santo Remedio vanilla-flavored protein powder ¾ cup almond milk 3 tablespoons chia seeds 1 teaspoon vanilla...
Wed, Jan 06, 2021
Salmon with butternut squash and sliced almonds
Ingredients: 6 oz. salmon fillet 1 lemon thinly sliced 3 sprigs of rosemary 1 teaspoon olive oil ½ red onion sliced ¼ butternut squash-peeled, seeded, and cut...
Mon, Dec 28, 2020
Pear walnut grilled chicken on a bed of green lettuce
Ingredients: 6 oz chicken breast 2 garlic cloves chopped 5 cups green leaf lettuce 1 pear sliced ¼ cup red onion sliced ¼ cup walnuts toasted Dressing: ...
Mon, Dec 28, 2020
Join the Santo Remedio family
Subscribe to receive gift gifts, discounts and advice from Dr. Juan