Foodie Friday: Summer Veggies and Chicken Sausage

Author: Beachbody

Serves: 4 servings

Ingredients

• 2 tsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lime juice
• 2 cloves garlic, chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1 lb. green beans, ends removed
• 2 medium zucchini, sliced
• 2 medium summer (crookneck) squash, sliced
• 1 cup halved cherry tomatoes
• 1 medium green bell pepper, sliced
• 1 medium red onion, sliced
• 4 cooked chicken sausages, sliced
• 2 Tbsp. chopped fresh basil

Instructions

1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
2. Season with salt and pepper, if desired; whisk to blend. Set aside.
3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
4. Preheat grill or broiler to high.
5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
7. Sprinkle with basil before serving.

Tips:

1. Look for all-natural chicken sausage that does not have preservatives and is not high in sodium.
2. You can start with raw or cooked sausage, just make sure it’s cooked when you add it to the veggies.

Foodie Friday: Lemon Garlic Thighs

Serves: 8 servings

Ingredients

• ½ cup fresh lemon juice
• ¼ cup raw honey (or pure maple syrup)
• 1 Tbsp. Worcestershire sauce
• 6 cloves garlic, finely chopped
• 2 lbs. raw chicken thighs, boneless, skinless (about 8 thighs)
• Nonstick cooking spray
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• Lemon wedges (for garnish; optional)
• Fresh parsley sprigs (for garnish; optional)

Instructions

1. Combine lemon juice, honey, Worcestershire sauce, and garlic in a nonreactive dish. Add chicken; cover and marinate, in refrigerator, for 1 hour, turning occasionally.
2. Preheat oven to 425° F.
3. Remove chicken from dish, reserving marinade. Arrange in a shallow baking pan lightly coated with spray.
4. Pour reserved marinade over chicken. Season with salt and pepper.
5. Bake, basting the first 20 minutes with marinade, for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Discard any leftover marinade.
6. Garnish with lemon wedges and parsley if desired.

Foodie Friday: 21 Day Fix Approved Jerk Chicken

Total Time: 8 hrs. 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 4 servings

Ingredients:
¼ cup white vinegar
1 Tbsp. dark rum (optional)
1 medium jalapeño, seeds and veins removed, chopped
½ medium red onion, chopped
2 green onions, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. olive oil, chopped
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
2 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 thin slice fresh ginger, peeled, chopped
1 tsp. raw honey
4 (4-oz.) raw chicken breasts, boneless, skinless
¼ cup fresh lime juice
Nonstick cooking spray

Preparation:
1. Place vinegar, rum (if desired), jalapeño, and onions in blender; cover. Blend until slightly chunky.
2. Add thyme, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and honey; cover. Blend until almost smooth.
3. Pierce chicken all over with a small knife.
4. Place chicken in resealable plastic bag. Add lime juice; mix until well coated.
5. Add spice mixture; mix until well coated. Marinate, in the refrigerator, for 4 hours or overnight.
6. Preheat oven to 350° F.
7. Remove chicken from marinade; discard used marinade.
8. Place chicken on baking sheet lightly coated with spray. Bake for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
9. Serve chicken with black beans if desired.

Foodie Friday: 21 Day Fix Approved Grilled Dijon Chicken

Total Time: 15 min.
Prep Time: 5 min.
Cook Time: 10 min.
Yield: 2 servings

Ingredients:
2 (4-oz.) raw chicken breasts, boneless, skinless
1 clove garlic, crushed
2 tsp. Dijon mustard
6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped
1 dash sea salt
½ tsp. ground black pepper
1 Tbsp. olive oil

Preparation:
1. Preheat grill or broiler.
2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.
3. Brush chicken breasts evenly with garlic mixture.
4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.