Looking for some new recipes to try?! Take a look at two of our tasty Summer Body Well recipes that are delicious for the entire family!
HONEY-BALSAMIC CHICKEN
Makes 4 Servings
Ingredients
1 lb chicken, skinless, boneless
1 gallon size zip-top bag
1/4 cup balsamic vinegar
1/4 cup oil of your choice
1/4 cup honey
1/2 tsp dried thyme
1/2 tsp dried rosemary
Directions:
Place chicken in zip-top bag.
In small bowl, whisk together remaining ingredients.
Pour into zip-top bag with chicken, squeeze air from bag and seal. Shake or massage bag to coat well.
Refrigerate 2 hours to overnight.
Grill over medium heat 4-5 minutes per side or bake 375 degrees 35-40 minutes.
Serve with a vegetable-based side dish or small salad.
ROASTED VEGETABLE & QUINOA BOWL
Makes 4 Servings
Ingredients for Roasted Vegetables
Pick 3 vegetables:
2 zucchini squash, sliced
2 carrots, diced
2 red bell peppers, seeds removed and diced
2 cups cauliflower
1 cup tomatoes, halved
1 cup onions, sliced
1/2 cup radishes, sliced
1 tsp lemon zest
1 tsp salt
1/2 tsp garlic powder
1/4 cup oil of your choice
Ingredients for Quinoa
1/2 TBSP oil of your choice
1/2 cup quinoa
1 cup low-sodium vegetable broth or water
1/4 tsp salt
1/2 cup raw sliced almonds
Garnish (optional)
Fresh parsley
Lemon or lime zest
Directions
Preheat oven to 400 degrees.
In a small bowl, whisk together lemon zest, salt, garlic powder and oil until well blended.
In a large bowl, combine vegetables and oil mixture. Stir until vegetables are well coated.
Spread the vegetables evenly on a large foil-lined baking sheet.
Bake 45 minutes or until vegetables are done.
Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
Add broth or water and salt and simmer 15-20 minutes or until the quinoa is fully cooked.
In a large bowl, combine the roasted vegetables, quinoa and sliced almonds.
Serve in individual bowls and top with parsley and lemon zest.