Whole 30 – Day 29

So close to the finish line I can taste it!…and by it, I’m referring to wine, chocolate, or really anything that won’t make me have to start over ūüôā ok maybe it’s not that bad but I will admit that it was soooo tempting to take one of the cheese filled rigatonis when I was transferring them into containers for the kids.

I had a pretty difficult time finding balsamic vinegar¬†that didn’t have additives like caramel color so I felt I had to make one dinner with the balsamic before the 30 days were up.¬† ¬† I included this very simple recipe below but next time would omit the butternut squash. My husband and the kids ate it but were not happy about it AT ALL! They did think the chicken was good though.

Day 29

Breakfast: Torta using the leftover taco filling, coffee

Lunch: Leftover super bowl food (wings, carrots, celery, sweet potato chips, and guac)

Snack: cocoa dusted almonds, fruit

Dinner: Balsamic roasted chicken breast with butternut squash, onions, and carrots, and roasted seasoned potatoes (I placed cubed potatoes on non-stick foil lined baking sheet and tossed them with the following mixture: 1/2 of a lemon juiced,  2 cloves minced garlic, 2T evoo, parsley, dill, oregano, basil, garlic powder, paprika, salt and black pepper. I baked them for the same amount of time as the chicken, turning them midway through).

Balsamic Roasted Chicken

Ingredients:

  • 10 pc medium thickness chicken cutlets
  • 1 onion, chopped
  • 4-5 carrots, peeled and chopped
  • butternut squash, cubed (although I will omit next time)
  • 1/4c balsamic vinegar
  • 1T evoo
  • 2 cloves garlic, minced
  • 1.5t oregano
  • salt and pepper to taste

Directions:

  • Preheat oven to 400F
  • On a non-stick foil¬†lined baking sheet add the onion, carrots (and any other veggies you might be using)
  • In a small bowl, combine the vinegar, evoo, garlic,¬†oregano, and salt and pepper
  • Place the chicken on top of the veggies, minimizing overlap with the other cutlets
  • Pour the vinegar mixture over the chicken and the veggies, turning to make sure the chicken is fully coated with the vinegar mixture
  • Bake for 20 min
  • After 20 min, stir the veggies and flip/baste the chicken
  • Reduce heat to 350F and place pan back in the oven
  • Depending on the thickness of the chicken will determine how much more time you need
  • These cutlets were a little thinner than I normally get so after 10 additional minutes, I had to remove the chicken and let the remaining veggies cook 10 more min to our preferred doneness
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s