Rosemary Lemon Chicken Thighs

Rosemary Lemon Chicken Thighs

Yield: Serves 6

Ingredients:

2.5 lbs of boneless skinless chicken thighs
1 lemon
1 tablespoon of rosemary
1/4 cup olive oil
1 bell pepper
1 sweet onion
4-6 gloves of minced garlic
salt and pepper

Directions:

1. Mince your garlic, dice your onion, julliene your bell pepper, slice your lemon and set to the side.
2. In a large pan, with a lid, coat the bottom with olive oil and turn on medium.
3. When hot place your peppers, onions, and garlic at the bottom of the pan and let brown for about 3 minutes.
4. Salt and pepper your meat and place in your pan over the onion and pepper mixture.
5. Sprinkle rosemary over the whole dish and place your lemon slices on top.
6. Cover and let cook for 15 minutes.
7. Move to a 425 F oven, without lid on, and finish cooking in oven for an additional 20 minutes until golden brown!

I threw this chicken dish together the other night when I was trying to think of something "clean" and "healthy" that both my husband and my children would eat. Originally spinach was going to go in this dish but noses were turned up at that idea and I adapted and did lemon and rosemary instead. I made sure to cook a heaping portion of broccoli to go alongside the chicken and served with pasta (obviously not clean or healthy but hey what can I say)! It was a a big hit here and very simple to make! This would be a a great 21 Day Fix Approved Chicken Dish to make at the beginning of the week and portion out for meals throughout your week! I hope you all enjoy! Happy Cooking!

Flax Seed Steal Cut Oats Granola

Flax Seed Steal Cut Oat Granola
Yield: 15-20 servings

Ingredients:

2 cups Coach's Steal Cut Oats
4 cups rolled oats
2 cups finely ground Flax seed
2 cups sliced almonds
1 tablespoon cinnamon
1 teaspoon salt
2 cups melted coconut oil
2 tablespoons vanilla
1 1/2 cups real maple syrup

Directions:

1. Preheat oven to 300 F
2. In large bowl mix together all your dry ingredient.
3. Melt your coconut oil, add in your maple syrup, and vanilla. Pour into your dry mixture. Mix well until all oats are coated.
4. Foil line two large baking sheets, spray with cooking oil to prevent any sticking.
5. Separate you mixture between the two trays and spread flat.
6. Bake for 20 minutes. Pull trays out, with a spatula move granola around to prevent clumping, and place back in oven for additional 20 minutes.
7. Let cool for a few hours and then store in an air tight container for several delicious meals to come.

I eat this granola every single morning with a big plop of Greek yogurt and a fruit of my choice. I'm really into peaches this summer and have been slicing them into the granola and yogurt mixture. Its so good!! The combination of the granola and Greek yogurt keeps me nice and full for several hours which is great because I am a mom to three little ones and eating usually ends up on the back burner for me until they are content and I get a moment to myself. Enjoy!