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Before you jump to Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Eating Superfoods?.
You are becoming what you put in your body. This is so right. If you gobble some chicken that poultry shall be broken down plus the amino acids are going to be used to fix cells and create muscle. Consuming the right meals is thus imperative. Awareness of how our diet effects our fitness as well as the nutrition we need has led to more people eating superfoods. So what is considered being superfood. In straightforward terminology, some food is good for us and some not so helpful. Antioxidants in nutritional food helps our immune system whereas bad foods have little value and can make you fat. Superfoods, as youll have guessed, come under good fare.
In the end, your body wants the best nutritional foods to carry on. You need protein to develop and fix cells, carbohydrates to deliver your system energy and fats to keep the body running correctly. Of course, to include to all this you can not live without water. There are other areas of nutritional value that you may not pay attention to including some vitamins and minerals. A fatty acid that we now know more about is Omega-3 and it helps the fight against the damaging type of cholesterol. Omega-3 is found in salmon, that is classed as being a superfood since it includes this fatty acid and its an excellent source of protein. Omega-3 also can aid your brain by defending it from diseases you always get from aging. Numerous superfoods have Omega-3 including nuts, seeds and various kinds of fish.
Superfoods are positively worth ingesting as they offer you plenty of nutrients and health boosting vitamins that you may otherwise not devour through your usual diet.
We hope you got insight from reading it, now lets go back to garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. To cook garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping you need 28 ingredients and 18 steps. Here is how you do that.
The ingredients needed to cook Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Get of Garden chicken.
- You need 6 of Boneless/Skinless Chicken Breast (frozen).
- You need 6 small of portabella mushrooms.
- Use 2 large of organic celery stalks, chopped (save the leaves and tops).
- Prepare 1/4 of Red bell pepper, chopped.
- Get 1/4 of Green bell pepper, chopped.
- Prepare 1 large of Shallot, chopped fine.
- Use 6 of Various sized Garlic Cloves (or to taste).
- Get 1 of lime, juiced.
- Provide 1 tbsp of Balsamic Vinegerette.
- Prepare 2 tbsp of Olive oil.
- Prepare 1 dash of Paprika, Cumin, Oregano, pepper, all to taste.
- Provide of Marinated Fresh Mozerella.
- You need 1 tbsp of Garlic flavored bread dipping oil.
- You need 1 tbsp of Rosemary Balsamic Vinegarette bread dipping oil.
- Get 1 packages of Small ball of Fresh mozerella, sliced.
- Get of Guacamole.
- Take 2 of Avocados.
- Provide 1/2 of Lime, juiced.
- Prepare 1 dash of Salt and pepper.
- Get 1/4 tsp of garlic powder (or fresh minced, depending in taste).
- You need of Garlic Kale.
- Provide 1 bunch of Kale, washed and chopped/shredded into small pieces.
- Take 1 large of garlic clove.
- Take 2 tbsp of water.
- Use of Butter Seared Asparagus.
- Use 1 tbsp of (and this is where things fall apart) salted butter.
- Get 1 bunch of Asparagus (for about six people).
Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat).
- Lay out the chicken as described above.
- Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this..
- Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!.
- Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR).
- Cover the marinating chicken and put in fridge for about an hour.
- While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in.
- cover the cheese and put in the fridge.
- when the time comes, heat the oven to 350F.
- When your oven is ready, bake the chicken for about an hour.
- while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness.
- Cover the guacamole and put in fridge.
- when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature.
- melt the butter and cook asparagus until tender. about fifteen minutes.
- Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes).
- hopefully the chicken has reached an internal temp of 160 by the time the asparagus and kale are done..
- When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese..
- Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece..
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