Balsamic Chicken

No picture here, but this is a very simple yet flavorful recipe that was perfect for a busy weeknight when we needed something besides pasta or breakfast for dinner. The original recipe calls for a whole chicken, but I used chicken breasts.

Ingredients

1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1 garlic cloves, chopped
2 Tbsp. olive oil
salt and freshly ground black pepper
2-4 chicken breasts
1/2 cup chicken broth
1 tsp. lemon zest
1 Tbsp. chopped fresh parsley

Directions

1. Whisk together vinegar through salt and pepper into a small bowl. Combine vinaigrette and chicken in a large plastic bag, seal, and coat. Refrigerate, tossing occasionally for 30 min-2 hours.

2. Preheat oven to 400 degrees. Arrange chicken on large greased baking dish. Roast until the chicken is cooked through, about 40 min- 1 hour (depending on cut of chicken and how much). Cover with foil if the chicken is browning too quickly. Remove from oven and transfer chicken to serving platter. Whisk in chicken broth to pan drippings. Drizzle drippings over chicken and garnish with lemon zest and parsley.

from Giada 

Homemade Granola

Recipe from Shari Goodman

 We have been enjoying this recipe for a while! We love it with a splash of almond milk or with yogurt and berries. It is my kind of recipe where you can add a bit more or a bit less and eyeball what you're adding in. I usually add extra almonds because I love the crunch.

Ingredients

5 cups rolled oats

1 cup slivered almonds

1 tsp cinnamon

1 tsp kosher salt

1/2 cup millet

1 cup unsweetened shredded coconut

2 Tbsp. chia seeds

1 cup honey

3/4 cup coconut oil

1 tsp vanilla extract

1/4 tsp almond extract

Directions

Mix the dry ingredients (rolled oats through chia seeds) together in a large bowl. Melt together honey and oil, then add vanilla and almond extract. Stir honey mixture into the dry ingredients. Bake  for 25-30 minutes at 325 on jelly roll pans lined with parchment paper, stirring every 5 minutes or so. Remove from oven and allow to cool. (Granola will continue to harden as it cools.) Store in airtight container.