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Quick and Healthy Recipe by Carissa Stanton

- Andrea Van De Vort

Hey VDV babes! Today on our blog, we have a special guest feature: Carissa Stanton a.k.a. @broccyourbody! We love following this babe on Instagram for all her easy, healthy (and instagrammable) meals! So we've teamed up with her and this week she is sharing with us one of her favorite quick meals. So for all the babes out there constantly on the go or even for the babes that just want to make something fast, keep scrolling because you'll want this recipe for your next lunch or dinner! We're so excited to now e-introduce, Carissa, as the author of the rest of today's blog! ;) 

My favorite quick meal is always a loaded salad bowl, whether its meal prep lunch or dinner with a glass of red wine. I have mastered this homemade salad dressing and I find myself making salads almost every day because I'm seriously addicted. Here's what you'll need to make 2 of these bad boys.

Ingredients:

  • 1 large chicken breast
  • 1 tablespoon honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup high-quality olive oil (plus a little extra to coat your chicken and pan)
  • Juice from 1 lemon (about 4 tablespoons)
  • 1 tablespoon diced shallots 
  • Salt and pepper

For the salad:

  • Mixed baby greens 
  • Roasted sweet potatoes
  • Avocado
  • Pistachios
  • Sweet baby bell peppers
  • Feta cheese
  • Cucumber
  • Whatever else your heart desires

Combine the honey, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, a drizzle of olive oil, and season with salt and pepper. Pour over chicken breast and let marinate for at least 30 minutes. While that marinates, making the salad dressing. This makes enough for leftovers! Combine 1/4 cup olive oil, red wine vinegar, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 1 tablespoon diced shallots, salt & pepper. Store in a mason jar in the refrigerator.

Once chicken is ready to cook, heat a drizzle of oil in a pan over medium heat. Once pan is hot, add the chicken breast and cook each side for about 6-8 minutes (depending on the thickness of the breast) or until the center is cooked through. Let the chicken rest while you construct your salad. I usually put whatever I have in the fridge! The more veggies the better! Toss with dressing and top with thinly sliced chicken.

Hope you love!!!


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