Baked Salmon and Green Beans
4 tbsp butter
1 clove garlic, minced
1 tbsp orange juice
1 tsp orange zest
2 tsp soy sauce
4 salmon fillets
1 tsp honey
3 cups fresh green beans, trimmed and halved
1 tsp grated fresh ginger
2 cups grape tomatoes
Preheat oven to 425 °F. Line a large baking sheet with shallow sides with foil.
Combine butter, orange juice, soy sauce, honey, ginger, and orange zest until blended. Spread two tablespoons of mixture on salmon. Toss beans and tomatoes with remaining mixture until evenly coated.
Artichoke and Almond Stuffed Chicken with Sweet Potato Fries
Arrange salmon and vegetables on prepared pan and cook 20 minutes or until salmon is cooked through and vegetables are tender.
6 oz of artichoke hearts, cooked and chopped
½ tsp dried oregano
Salt and pepper
½ cup baby spinach
Chicken and Broccoli
4 boneless, skinless chicken breasts
2 tbsp roasted, almonds chopped
1 large sweet potato
1/3 cups chicken broth
1 tbsp Italian seasoning
1 tsp grated orange zest
2 tbsp butter, melted
4 boneless skinless chicken breasts
½ tsp dried basil
3 cloves garlic, minced
4 cups broccoli
Preheat the oven to 450 °F. Slice the sweet potato into ½ inch sticks. Spray with cooking oil and mix with basil, oregano, and salt and pepper to taste. Spread on baking dish. Bake for 15 to 25 minutes, turning midway. Add additional time for added crispiness.
Preheat the oven to 425 °F. Mix together the chicken broth, melted butter, garlic, and Italian seasoning. Toss the chicken and broccoli with the chicken broth and butter mixture. If you have large chicken breasts, cut them in half horizontally so that they will cook in the allotted time. Place the chicken and broccoli on a lined baking sheet. Season with salt and pepper. Place in the oven and cook for 12 to 15 minutes until everything is fully cooked.
In a small bowl, combine the artichokes, spinach, almonds, orange zest, and ¼ tsp each salt and pepper.
Cut a two inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with salt and pepper to taste. Heat a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, five to seven minutes per side.
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