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Before you jump to Chicken vinaigrette medley recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
Healthy and balanced eating encourages a feeling of well being. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. A bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. This can be a problem, nonetheless, when it comes to eating between meals. Shopping for snacks can be a challenge because you have so many options. Why not try some of the following nutritious snacks the next time you need some extra energy?
Healthy foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain alternatives.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to chicken vinaigrette medley recipe. To cook chicken vinaigrette medley you need 5 ingredients and 1 steps. Here is how you achieve that.
The ingredients needed to cook Chicken vinaigrette medley:
- Get chicken breasts
- Use bag of broccoli, cauliflower & carrots
- Get red wine vinegrette dressing
- Prepare salt
- Use shredded cheese (cheddar would work) I used a few slices of velvetta- which didn't melt too well.
Instructions to make Chicken vinaigrette medley:
- Preheat oven at 350°.Mix all ingredients in oven safe pan, cook uncovered for 40 mins. Add cheese cook another 5 mins or until cheese melts.
In a nonstick skillet, brown chicken in oil. In the drippings, saute onion and garlic until tender. Lift the chicken onto a warmed serving plate, cover and keep warm in the oven. Pour any juices from the pan into a small bowl, leave to settle, then skim off and discard the fat. A classic French vinaigrette is three parts oil to one part vinegar.
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