Eating healthy can be hard for a lot of different reasons. In my house, it’s usually because my husband and I are swamped with work and chores. Plus, he is a notoriously picky eater so anything that looks too green will be instantly met with suspicion. Since getting involved with the HABIT Program years ago, I have learned more and more about the impact of nutrition on brain health which has led to us trying to make better choices about what we eat.
I thought I would share this recipe that follows the Mediterranean diet, tastes great, and doesn’t involve a ton of time to make! This recipe serves 4 so we always have leftovers for the next day and the dish reheats beautifully. I hope you get a chance to try this soon! Oh, and let me know how yours turned out. I always like to know how folks change recipes to meet their own preferences. If you like this, check out the Mayo Clinic Cookbook for some other healthy recipes.
Tip: If you sometimes have difficulty following recipes, print this out and place a checkmark by each step once you have finished it so that you won’t lose your place if you get distracted.
|Prepare using 4 chicken breasts|
|¼ cup lemon juice|
|3 tablespoons olive oil|
|1 tablespoons red wine vinegar|
|4 large garlic cloves (crushed)|
|3 teaspoons dried basil|
|2 teaspoons dried oregano|
|2 teaspoons dried parsley
2 teaspoons salt
|1 tablespoon olive oil
8 red new potatoes cut into halves
1 medium red onion cut into wedges
1 sliced red bell pepper
1 sliced large zucchini
4 tablespoons pitted Kalamata olives
Lemon slices for garnish
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