Archives for posts with tag: clean foods

I haven’t had a new recipe up since last week. Easter was on Sunday and I have two boys who have been sharing germs. My older one was sick at the end of last week and the baby started it on Sunday evening. With a 101 degree fever! He is still not feeling well. My poor little man. I also tried to get this up before 7am and that didn’t work out with him being sick. Then my 4 year old started in the Kindergarten Prep classroom at his school today. Big day!


The baby had a Dr appointment immediately after that. Then he has been fussy (because he has a cold virus AND a stomach virus!!!) and my kitchen was filthy and needed a good once over. Now I am quick finishing this up while he tries to settle (unsuccessfully) for a nap. Poor sweet sick babe!


I was wearing him while trying to get this meal started last night. He just wanted momma snuggles right around 4:30ish. Then he wasn’t settled in the wrap. Because he doesn’t feel well. Eventually I was able to get him to feel settled and dinner was under way. But it was already almost 5:30. This was a nice quick recipe I whipped up on the fly. It turned out nice and fresh and yummy tasting.


White Balsamic Chicken with Tomatoes

  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp White Balsamic Vinegar
  • 1 Lemon, juiced
  • 1 clove garlic, pressed/minced
  • 1 tsp Mediterranean basil
  • 1/4 tsp sea salt
  • 1 vine rip tomato, sliced thinly
  • 2 small zucchini
  • Fresh mozzarella, to taste, and sliced thinly
  • Volcano Rice 

Prepare rice according to package.

Preheat ove to 385

Combine olive oil, white balsamic vinegar, lemon juice, basil, garlic, and sea salt in a small bowl. Whisk to combine. Set aside.

Slice chicken breast into thinner pieces lengthwise. I did this because I was on a time crunch for dinner. They cook a little faster. If you have time to cook them longer, you don’t have to thin them out.

Place in a square baking dish. Pour the olive oil combo over the chicken. Place tomato slices over chicken. Bake uncovered for 20 minutes. Time will increase if you did not thin out chicken.

Meanwhile, use a spiralizer on the zucchini. After the chicken as cooked for 20 minutes, add the zoodles around the edges of the chicken and then some on top of the tomatoes. Cook for another 5-7 minutes until the zucchini begins to look tender.

Add the mozzarella on top of the chicken breasts and cook for another 5-7 minutes. So the cheese gets nice and melted.

Serve over the volcano rice! Drizzle a little extra vinegar over your bowl if desired.

I am a big fan of one pan meat/veggie dishes. In this season of life it is just so much easier for me. I also rarely remember to get things in a marinade in advance. So if I can create a tasty and flavorful dish quickly without prepping earlier in the day, I am all about that. This is my fresh, clean, healthy, and tasty lemon pepper chicken recipe.

Lemon pepper chicken with green beans over whole wheat pasta

Lemon pepper chicken with green beans over whole wheat pasta

  • Whole Wheat Orecchiette Pasta
  • 2 boneless skinless chicken breasts
  • 2 cloves of garlic
  • 2 Tbsp Olive Oil
  • 2 Lemons, zested and juiced.
  • 1/2 tsp fresh black pepper
  • 1/4 tsp sea salt
  • 1/2 Tbsp apple cider vinegar
  • Green beans. To preference. I was generous. Maybe around a pound. Snapped in half
  • Chives to taste

Prepare the pasta according to package. I made the whole pound of pasta. I have myself and two boys to feed plus leftovers!

Cut the chicken up into pieces.

Saute the garlic in the olive oil for a couple minutes, until fragrant. Add chicken and begin to cook. After 3-4 minutes add the lemon juice, pepper, and sea salt. Cooking for another minute and add the vinegar. Let the chicken cook through. Once chicken is cooked add the green beans, chives, and lemon zest. Cook until the green beans are a bright tasty green.

Serve scoops of the chicken/green beans over the pasta. Make sure to get some of the sauce from the bottom of the pan to add to your bowl. Enjoy!

If you don’t want it over pasta you could also serve it over brown rice or even roasted red potatoes.