I love food as much as I do photography. (if you know me, this isn’t a surprise) Every once in a while, I like to mix the two and share fun recipes o on this blog. (consider yourself warned if you’re a new to these parts)
In the spirit of everyone’s healthy New Year’s Resolutions and such, I thought I’d share this super easy and healthy dinner recipe with you folks! I found the broccoli recipe on Pintrest and the baked chicken wrap?…. well… I used to bake enchiladas in a delicious (aka – fatty) creamy mushroom sauce mixed with sour cream, but I removed all the bad stuff from the recipe in an attempt to be healthy. What was left was something just as delicious and SUPER easy to make! Everything took me about 45 minutes. Yep… that’s it! Better yet: my grocery bill came to $25 and change, so that’s always a win!
This recipe will easily feed a family of 4 and you could have it on the table before 7pm – assuming you pulled the chicken to thaw. (note: pull chicken now!)
First, you gotta cook the chicken. (FYI: I use this method of baking chicken every time I want to cook indoors and it always works out! No matter the seasoning).
1 Lime Sliced (at least 6 slices)
Unsalted Montreal Chicken Spice (Looooove this stuff!)
2 Boneless Skinless Chicken Breasts
Set oven temperature at 350. Line the baking tray with the tin foil (you’ll thank me later), then place the lime slices down one the tray in a row of 3. Season the chicken with the Montreal Chicken Spice and place each chicken breast on a row of limes. This will add a little flavour and a little moisture to the chicken. Every time I bake chicken this way, I bake it for 8 minutes on one side, flip it and bake for another 8 minutes on the other side. You want it just cooked, because you’re going to bake your wraps later, so you don’t want dry chicken.
Broccoli (I used one head, but there’s only two of us.)
(1 tsp of zest & 1 tsp of juice)
(1 tsp of zest & 1 tsp. of juice)
2 tbsp Olive Oil Divided
While the chicken is baking, you can chop your broccoli and toss it in 1 tbsp of olive oil (reserve the second tsp. for the dressing) and some pepper. In a small dish, mix the lemon and orange zest, juice, black pepper and 1. tbsp of oil as a dressing. Set aside. Bake the tossed broccoli for approx. 15-20 min at 350.
While the broccoli bakes, slice the chicken and prep a wrap station.
What You’ll Need:
1 Small Diced Onion
Grated Cheese for Sprinkling on Top (whatever you have on hand)
Also, I had parmesan on hand so I used it, but it’s not necessary.
This is completely up to you how you want to wrap it up. I have a thing with sandwiches & rules (ie: mustard only touches the meat, etc.) so you may not want to listen to my craziness. If you agree that sandwiches have rules, then you’re awesome! and my notes are posted below in the photos.
Anyway, just build your wrap how you want and set it in the baking dish with the opening faced down. This way it’ll get sealed shut while baking (win!). Once the dish is full, just sprinkle with a little grated cheese on it and voila! Cook it for about 10 – 15 min – enough to seal it up, melt the spinach and melt the cheese.
There you have it! A dinner that’s healthy and quick! I promise it took longer for me to write this blog post than it did to make it. Hopefully, the photos simplify it for you. If not, just shoot me an email.