Thursday, March 31, 2011

Chicken Wrap & Kale Salad with Pineapple

Thank you to Michelle for sharing this wonderful recipe! Last year I had a mommy-make over contest, Michelle was chosen out of 15 entrants. She received free online training from me for 8 weeks and made AWESOME progress and continues to live a healthy lifestyle!!  

Healthy Chicken Wrap - Serves 1
1 chicken breast pounded to 1/4" thickness
1 tsp. minced garlic 
1/2 tsp. oregano
1/2 tsp. seasoning salt (you could use sea salt)
2 mini portabellas sliced
1/2 Red bell pepper.  (I used a frozen mixed variety I had in my freezer the second time and it still tasted great...almost better)
4 asparagus' spears trimmed

Heat oven to 375
Pound out chicken & season if you would like with S&P.
Heat a Tbsp. of olive oil in a saute pan and saute garlic until it starts turning brown.
Throw in the mushrooms, bell peppers & asparagus spears, oregano and seasoning salt & saute until soft.
Once vegetables are soft, arrange them in the center of chicken and roll. Secure with a toothpick. If any left over vegi's doesn't stay in the chicken, place it on top of the chicken for a pretty topping.  Bake for 30 minutes and serve it with some vegi's such as this Kale Salad drizzled with EVOO & fine sea salt. Topped with fruit of choice. Mine has pineapple here, mango is my favorite so far! Enjoy!

1 comment:

  1. My family enjoyed this meal. The chicken wrap was just 'ok' and overall I thought the flavor was pretty boring. I added a serrano pepper too to spice it up - still was pretty bland.
    Thanks for sharing another recipe. It's always fun for the family to cook something new together!