Tasty Recipes from RD Members!

 

One-Pan Pesto Chicken and Veggies

Ingredients:

2 tablespoons olive oil

1 pound chicken thighs, boneless and skinless, sliced into strips

1/3 cup sun-dried tomatoes, drained of oil, chopped

1 pound asparagus, ends trimmed, cut in half, if large

1/4 cup basil pesto

1 cup cherry tomatoes, yellow and red, halved

Directions:

    1    Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

    2    Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

    3    Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

 

Chocolate Raspberry Peanut Butter Protein Shake

Ingredients:

1 Scoop Chocolate Protein

1/2 C Raspberries
1" Banana
2 TBS Peanut Butter
1 Cup of Almond Milk (you may need more or less)
Pinch of Salt & Cinnamon
1/4 TSP Bee Pollen (a great natural energizer)

Directions:

Add ingredients to a blender and add water to desired consistency.