DAY 3: Nutty Baked Chicken, Deep Dish Bake & Green Salad

Nutty Baked Chicken

  • 2 chicken breasts

  • 4 tsp olive oil

  • ¼ cup hazelnuts, chopped

  • 1 ½ tsp garlic granules

  • Pepper to taste

Instructions

Wash chicken; dry with paper towels. Mix oil and garlic granules. Lightly brush chicken with olive oil mixture on both sides. Press hazelnuts into oil on top of breasts. Grind or sprinkle pepper over top of breasts. Place breasts in a baking dish and bake at 350°F for 40 minutes or until done. Set aside 1 breast for Day 6.

 

Deep Dish Bake

  • 4 Yukon Gold or Carola potatoes

  • ½ can green beans

  • 3 pats butter, divided

  • ¼ cup onion, chopped

  • 1 tsp salt, divided

  • 1 tsp paprika, divided

  • 1 tsp dried basil, divided

Instructions

Boil potatoes until just tender, cool slightly. Slice into ¼” thick slices. Sauté onion in 2 pats butter 2-3 minutes. Add half of spices to onions and mix. In a small baking dish, place half of onion mixture evenly in bottom of pan. Place half of potatoes over onions in a single layer.
Layer half of green beans on top. Repeat. Melt remaining pat of butter and pour over top. Sprinkle with remaining spices. Bake at 350°F for 15-20 minutes. Set aside half Deep Dish Bake for Day 4.

Green Salad

  • 3 Romaine lettuce leaves

  • 1 carrot

  • ½ red bell pepper

  • 2 Tbsp salad dressing

Instructions

Chop Romaine leaves and red bell pepper. Peel and slice carrot. Toss together salad ingredients and dress with salad dressing.