Last week, I had the brilliant idea to jumpstart my swimsuit diet with a juice cleanse. Three days of juices, and one meal of fruits and veggies a day…. sounds like a piece of cake, right? Turns out, I only made it 6 hours into juicing before I actually ate a piece of cake. (oops)
First off, I think it’s important to clarify that I didn’t try juicing to cleanse or detox. I was mostly interested in a new way to integrate the healthy, vitamin-packed ingredients into my diet. I bought all sorts of fancy foods, (kale, chard, beets, parsley) along with lots of items on my usual shopping list (tomatoes, onions, peppers, spinach, apples, oranges). Apparently, there is a reason why you can’t purchase Parsley Onion Apple Juice at the grocery store. IT IS DISGUSTING.
So instead of wasting all of my nutritious, fresh produce on juices that looked like dirty lake water, I got creative and whipped up a delicious meal with all of my fancy groceries.
- Olive Oil
- 1 Bunch Chard, Ribs Removed, Leaves roughly chopped
- 8 oz. Parmesan Cheese, grated
- 1 Onion, chopped
- Fresh Mushrooms, chopped
- Chicken Breasts
- Salt & Pepper
- Preheat oven to 350.
- Heat olive oil in a large skillet.
- Sauté chard, onion and mushrooms.
- Once cooked, add half of the grated parmesan. Sauté until melted.
- Season chicken. (I used salt and pepper)
- Stuff chicken with chard mixture. I placed my chard mixture on the center of the chicken breast, rolled the chicken breast around it, and secured it with toothpicks.
- Add the remaining grated parmesan to the chicken.
- Lightly coat your baking pan with olive oil.
- Place chicken breasts in the pan, and bake for 45 minutes.
To go along with my chicken, I also sliced a bunch of roma tomatoes, added some fresh basil and fresh mozzarella, and topped it off with a balsamic reduction for a super simple Caprese Salad.