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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 Fuji (or Gala) apple, finely chopped
- ¼ cup green onions, finely sliced
- ¼ cup honey mustard yogurt dressing
- 3 slices sprouted multigrain bread
- 3 teaspoons roasted garlic-herb seasoning, divided
- 3 teaspoons algae oil, divided
- 12 oz fresh trimmed green beans
- 1 ½ lb chicken cutlets
Steps
- Preheat oven to 400°F. Line 2 baking sheets with foil. Chop apple (1 cup); slice green onions. Combine in bowl: apples, green onions, and dressing; stir until blended, then set relish aside.
- Tear bread, then place bread pieces and 2 teaspoons seasoning in food processor bowl; process into fine crumbs, then transfer crumbs to shallow dish. Toss green beans with 1 teaspoon oil and remaining 1 teaspoon seasoning; spread evenly on one baking sheet.
- Coat chicken with remaining 2 teaspoons oil, then press into dish with crumbs and coat completely. Transfer coated chicken to second baking sheet (wash hands); bake 16–18 minutes or until crispy and 165°.
- Set oven to broil. Broil green beans on middle rack 5–6 minutes or until slightly charred and tender. Serve chicken with relish and beans.
Amount per ¼ recipe serving: Calories 370, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 95mg, Sodium 760mg, Total Carb 33g, Fiber 6g, Sugars 12g, Protein 39g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%