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!