WHAT IS YOUR FAVORITE SPRINGTIME
Amanda D. Mangos & Avocados Amanda H. Strawberries & Squash Sara Honeydew Madison Raspberries Ashlyn Corn Leah Corn & All the berries Mari Cherries, Beets & Honeydew
Maggie Corn & Strawberries Abby Strawberries & Spinach Nicole Blackberries
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FRUIT OR VEGGIE?
Abigayle Potatoes &
Mangos Andrea
Watermelon & All the berries Katie Squash & All the berries
K eto L emon G arlic B utter C hicken
ingredients • 4 chicken thighs, bone-in, skin-on
BRAIN BREAK
• 1/4 cup low-sodium chicken broth
• Salt and pepper, to taste
• 2 tbsp heavy cream
Inspired by DietDoctor.com
• 2 tbsp olive oil
• 1 lemon, zest and juice
This keto-friendly chicken dish is packed with flavor, healthy fats, and protein. It’s the perfect weeknight option for a quick, tasty meal.
• 2 tbsp unsalted butter
• 2 tbsp chopped parsley, for garnish
• 2 cloves garlic, minced
directions 1. Preheat oven to 400 F and season chicken with salt and pepper. 2. Heat olive oil in an oven-proof skillet over medium heat. Sear chicken skin-side down until crispy, about 5 minutes. Flip and cook 2 more minutes; remove from skillet and set aside. 3. Melt butter in skillet, then sauté garlic until fragrant. Add broth, cream, lemon juice, and zest. Simmer for 3 minutes. 4. Return chicken to skillet, spoon sauce over, and bake in oven for 15–20 minutes or until cooked through (165 F internal temperature). Garnish with parsley before serving.
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