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This is the simplest and tastiest weeknight dinner for those nights you just want something quick and easy!
2 organic chicken breasts
2 Tbsp Pesto
2 slices Mozzarella cheese
salt, pepper and garlic powder, to taste
Optional: Tenderize your chicken using a meat mallet. This helps keep your meat tender and juicy even when reheating. Preheat oven to 350°F
On a foil-lined baking sheet, spread a little avocado or olive oil to keep from sticking and place chicken breast and veggies of choice (I used tomatoes and green beans) around the chicken.
Spread about 1 Tbsp of pesto over each chicken breast and place a piece of mozzarella cheese over the pesto.
Sprinkle salt, pepper and garlic powder over the tray of vegetables and chicken and any other spices you like.
Bake for approximately 20-25 minutes and enjoy!
1/4 cup olive oil
6 sweet potatoes, cubed
2 large peppers (any color, diced)
1 large sweet onion
salt and pepper, to taste
Heat oil in a large skillet over medium-high heat, and fry sweet potatoes for about 5 minutes.
Add peppers and onions. Season with salt and pepper.
Cook for at least 15 minutes or until tender, turning sweet potatoes frequently.
Cauliflower, Broccoli (or it’s fun cousin, Romanesco!), parsnips, sweet potatoes, beets, rutabaga, you name it!
Salt & Pepper
other herbs and spices of choice
Preheat oven to 400F.
Toss raw cut veggies in olive oil, salt, pepper, and herbs of choice.
Place single layer of veggies on a foil-lined baking sheet and bake for 30-40 minutes.
For the Pesto:
1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
Small handful of basil or parsley
3/4 cup olive oil
1/3 cups walnuts
1/2 cup grated Parmigiano-Reggiano cheese
2-3 garlic scapes or 2 cloves garlic
1 tsp sea salt
Low sodium tomato sauce
crumbled Italian sausage
Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)
Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
Preheat oven to 375F.
Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
Remove foil and cook for 5-10 additional minutes.
Let dish sit to cool for ~5 minutes and enjoy!
Servings: About 5 Ingredients
5 large bell peppers
1 tbsp coconut oil
1/2 large onion, diced
1 tsp dried oregano
1/2 tsp salt
1 lb. ground turkey
1 large zucchini, halved and diced
3 tbsp tomato paste
Freshly ground black pepper, to taste
Fresh parsley, for serving
Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel
Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.
Remove the pan from heat and stir in the tomato paste. Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes. Serve warm sprinkled with chopped parsley.