Light Chicken Francese

I cook most weekday nights and after a long day of work and the gym - the last thing I want to do is cook a meal that takes a long time to prepare. I came across this recipe and not only did it look very appetizing, it was easy to prepare, healthy and another great tasting chicken dish to add to the list!

Ingredients:

• 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
• 1/4 cup unbleached flour*
• 1/2 cup egg whites, beaten
• 1 large lemon, juice of (about 3 tbsp) or more, to taste
• 1/2 lemon sliced thin
• 1/3 cup white wine
• 15 oz low sodium chicken broth
• cooking spray
• salt and fresh pepper, to taste
• 3 tbsp fresh chopped parsley
• 1 tbsp butter
  

Directions:

Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl.

Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.

Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.

Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve immediately.

Kumara (Sweet Potato) Tandoori Salad

I'm really excited to share this recipe! Not only does it fall into the gluten free, vegan and clean diets...it tastes amazing! I've already made this a couple of times and I can't wait to make it again.

I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out.

Ingredients:

• 20 oz (2 medium) sweet potato, peeled and diced 1-inch cubes
• 2 tbsp coconut oil (or olive oil)
• 1 1/2 tablespoons apple cider vinegar 
• 1 tbsp brown sugar
• 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp curry powder
• 1 red bell pepper, sliced in fine strips
• 1/4 small red onion, sliced fine
• 4 cups baby spinach

For the salad dressing:

• 2 tbsp olive oil
• 1 1/2 tablespoons apple cider vinegar 
• 1 tsp honey
• 1 tsp kosher salt
• 1 tsp cumin
• 1 tsp curry powder  

Directions:
Preheat the oven to 400°F.  Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder. Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.

Bake 15-17 minutes, toss then bake for additional 15-17 minutes, or until cooked through.

While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let them cool before tossing with the bell pepper and spinach.
Divide equally between 4 plates.