Rainbow Chicken

If you’re like me and ever just CRAVE vegetables of all kinds… you’re going to love this. Meet: Rainbow Chicken. This is full of fresh, colorful vegetables, which I love, combined with juicy chunks of chicken all coated in an amazing spice rub.  You have to try it.  The best thing is that you could change the types of vegetables included in this recipe depending on what you have or what you like. Here’s what I typically use:

VEGETABLES

• 1 baking potato, washed well, skin on, diced (in my photo, I used a couple of small red potatoes)
• 1 sweet potato, skin removed, diced
• 1 onion (I like the Sweet Yellow), sliced
• 1 red bell pepper, sliced (you could use any color)
• 1 parsnip, peeled, cut into small chunks
• 1 zucchini, peeled, cut into small chunks
• 1 carton of cherry tomatoes
• 1 lemon, thinly sliced

BONELESS SKINLESS CHICKEN BREASTS, CUT INTO LARGE CHUNKS (I prefer to cut them rather than leave them whole so they cook faster)

SPICE RUB (I usually double this depending on the quantity of vegetables and chicken I am using)

• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp olive oil
• 1 tbsp white wine vinegar
• 2 cloves minced garlic

1. In a large bowl (or a large bag if you don’t have one handy), prepare your spice rub by combining all the ingredients. 2. Add the chicken and stir (or shake) until it is well coated.  Transfer chicken pieces to a large baking pan.  I use a 9×13 glass baking pan. 3. Next, add your vegetables to the bowl or bag to pick up the remaining spice rub.  Pour out your vegetables on top of your chicken. 4. Cook at 425 degrees.  The time you bake depends on the size of your chicken chunks and how well you like your vegetables roasted.  Cook for about 30 minutes, then check the chicken for doneness.  If still pink, continue to cook in increments of ten minutes until cooked through. 5. Serve over brown rice and enjoy! 🙂

Sneaky Green Smoothie!

Ever since I got a Ninja from my parents this past Christmas (yes, I asked for it, and no, I am not embarrassed about that), I have been obsessed with making smoothies.  The individual cup attachments make it so easy to whip up a super healthy breakfast or snack in no time!

Usually I stick to the basic milk, yogurt, banana, berry combinations, but today I tried something I never thought I would – a GREEN SMOOTHIE! Meaning… WITH SPINACH! I know it’s healthy for you, but spinach? Liquified? In my smoothie?!

I found a recipe online and tweaked it a little bit and I am so shocked by how good it is and how I can’t even taste those green leaves.  That is why I have named it… the SNEAKY green smoothie.

I used…

• 1 banana
• a few big spoonfuls of yogurt (I like Fage Nonfat 0% Greek Yogurt)
• a little skim milk
• a handful of blueberries (you could use any kind of berry!)
• 2 handfuls of baby spinach
• 1 orange, peeled and segmented (watch out for seeds!)
• honey to taste if you crave extra sweetness

I didn’t think I could fit all of this in the cup and blend at once, so I started with the banana, blueberries, milk, and spinach first, and then added the yogurt and orange after.

DELICIOUS!

The thing I love about smoothies is that there’s no right way to make them.  You can add whatever fruits you like and as much milk/yogurt as you want for your desired consistency.  So, feel free to tweak this recipe as you wish. But you HAVE to keep the spinach! Just trust me!