Let me first say that I've been thoroughly enjoying this less is more moment!
Though still busy, I temporarily took a bit off of my plate because hello... I DO A LOT!! It feels weird and awkward not doing as much at times, but it is ESSENTIAL in order to keep that stride strong.
Sooo, this evening I made a little somethin somethin.. baked honey garlic mushroom chicken w/ cottage cheese. It was AMAZE, and let me tell you how to make it:
First, preheat oven to 350.
You'll need :
8 portabella mushrooms, chopped.
2 tsp honey (to drizzle on top of chicken breasts.)
4 boneless, skinless chicken breasts.
1 cup walnuts. 2 tsp black pepper. 2 tsp garlic salt.
2 cups cottage cheese.
Prepare pan and foil for chicken breasts.
Cut chicken breasts in half, sprinkle black pepper, and evenly distribute ingredients (sans garlic salt and honey) into the chicken breasts halves.
Once stuffed pieces are closed, sprinkle garlic salt and drizzle honey over the top of chicken.
Cover with foil.
Bake at 350 for 45 minutes, open foil, and continue cooking at 350 for another five minutes.
For side number one, I chopped up two cucumbers, sprinkled them with alaea salt and pomegranate rice wine vinegar, adding everything to a container and shaking it for 3 minutes. SO GOOD.
A side of butter rice for side two, and all was perfection.
Marci Lundy is the creator of 303 Home | Loft | Wellness, as well as Founder and CEO of 303 Face | Body.