Chicken Parmesan

Chicken Parmesan (Fixate)
Serves: 2

2 oven-fried chicken breast (see recipe below)
6 tbsp. jarred tomato sauce (such as Classico brand)
4 tbsp. shredded mozzarella cheese
4 tbsp. shredded Parmesan cheese

Preheat oven to 350. Place chicken in medium baking dish. Top with tomato sauce and cheeses. Cover with aluminum foil and bake for 5-10 minutes, or until cheese is bubbly.

Portion Fix per serving: 1 red, 1 blue, 1/2 orange, 3.5 tsp.

Oven-Fried Chicken (Fixate)
Serves: 2

1 tbsp. pine nuts, toasted
1/2 tbsp. cornmeal
1/4 tsp. onion powder
1/4 tsp. ground paprika
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/8 tsp. Himalayan salt
1/4 tsp. baking powder
1/8 cup almond flour
1/8 cup coconut flour
1 tbsp. grated parmigiano cheese
1/4 cup buttermilk
1 large egg white
2 (4-oz each) raw chicken breasts, boneless, skinless
1/2 tbsp. olive oil

1. Preheat oven to 425.
2. Place pine nuts and cornmeal in food processor. Cover and pulse until finely ground.
3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish. Mix well and set aside.
4. Combine buttermilk and egg white in a shallow dish. Whisk to blend.
5. Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
6. Heat oil in large, ovenproof skillet over medium-high heat until fragrant.
7. Add chicken breasts; cook for 3-4 minutes. Turn chicken.
8. Place skillet in oven; bake for 10-12 minutes, or until chicken reads 165 degrees at thickest part.

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Chicken Stuffed Bell Peppers

I have tried many stuffed pepper recipes and this is by far my favorite! Simple and delicious...the leftovers are just as good! This recipe makes a lot of filling; I was able to freeze 1/2 of it to stuff more peppers later.

Chicken Stuffed Bell Peppers (via Fixate)
Serves: 8 (1/2 pepper each)

4 medium red bell peppers, cut in half, seeds removed
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5 lbs raw chicken breast, boneless, skinless, chopped into 3/4 inch pieces
1 tsp. ground chili powder
1 tsp. ground cumin
1/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 cup tomato sauce
2 cups cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
5 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 cup shredded Monterey jack cheese

1. Preheat oven to 375.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium heat.
4. Add onion; cook, stirring frequently, for 4-5 minutes.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink.
7. Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low and cook, stirring occasionally, for 3-5 minutes.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil.
9. Bake for 35 minutes. Remove foil.
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1/2 blue

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