Garlic Panko Broccoli

This was such a yummy and fun twist on broccoli! Even Dan, who isn't a veggie eater enjoyed it! Obviously, this isn't as clean as eating raw or steamed broccoli - but every now and then you need to switch it up!

What you need:

• 1 pound of broccoli (I used fresh, if you want to use frozen just make sure the ice is completely removed)
• 2-4 tbsp. of extra virgin olive oil
• 2 garlic cloves, minced
• dash of salt
• dash of pepper
• 2 tbsp. shredded parmesan cheese
• 1/3 cup of panko bread crumbs

What you need to do:

1. Preheat oven to 425
2. Place the broccoli in a large bowl.
3. Add olive oil, garlic, salt and pepper - stir to get the broccoli completely coated.
4. Add in the bread crumbs and shredded parm. - stir until well mixed
5. Transfer to a lightly greased cookie sheet (I covered the cookie sheet with foil for easier clean up!)
6. Roast in the oven for 20-25 minutes, or until the broccoli is browned.
7. Enjoy!

Baked Panko-Crusted Chicken

 

 

I love this recipe! Very simple... great alone or great for chicken parm!

 Hope you enjoy it as much as my family does!

What you need:

- Raw Chicken Breasts (8 - about 5oz each)
- 1/4 c Dijon Mustard
- 3 cloves of garlic, crushed
- 1/2 c greek yogurt
- 2 Tbsp extra virgin olive oil
- 4 tsp dried parsley
- 3/4 c panko bread crumbs

What you need to do:

Great alone or as chicken parm! Served here with a
baked potato with pan seared red peppers and onions.

1. Preheat oven to 400
2. Lightly coat a large baking pan with non-stick cooking spray
3. Combine parsley and bread crumbs in a large bowl, mix and set aside
4. Combine mustard, garlic, yogurt and oil in a second large bowl, mix and set aside
5. Rinse and dry chicken breasts. Dip each chicken breast into mustard mixture, then roll in bread crumbs. Place chicken side by side on baking pan.
6. Bake 18-22 minutes - or until coating has browned and chicken is no longer pink in the middle.

Nutritional facts per Serving:

• Calories - 227, Fat - 7g, Protein - 32g