Wednesday, October 19, 2011

Recipe of the Week: Baked Avocado Chicken and Vegetables

Each week we be bring you new recipes for delicious, nutritious meals, which will help you maintain a healthy lifestyle. This week's recipe:

Baked Avocado Chicken and Vegetables

  • 4 boneless, skinless chicken breasts 
  • 4 Tbsp avocado 
  • ½ cup light cream cheese
  • 3 tsp olive oil 
  • 2 medium zucchinis, sliced 
  • 2 medium carrots, sliced
  • 4 cups green beans 
  • 3 cups tomato sauce

  1. Mash up the avocado, then mix it with the cream cheese. 
  2. Slice the chicken to make a pocket. Put the cream cheese/avocado mixture into each chicken pocket and seal with toothpicks. 
  3. Put chicken in a baking tray and drizzle the olive oil over it. 
  4. Bake for 30 minutes at 375° F. 
  5. Sauté vegetables until tender, add tomato sauce and heat through. Serve with the chicken.


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