- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Start the bruschetta: combine the chopped tomatoes, salt, and garlic in a bowl and let sit while the chicken cooks.
Place a chicken breast between sheets of parchment paper and pound to an even thickness of just under 1 inch. Repeat with the rest.
Combine the Italian seasoning, salt, garlic powder, onion powder, and pepper in a small bowl.
Brush the chicken with olive oil and sprinkle with the seasoning blend on both sides.
To grill: heat a grill or grill pan over high heat and cook the chicken 5 to 6 minutes per side, until it reaches 165°F. Rest 5 minutes. To bake: heat the oven to 400°F and roast on a lined baking sheet for 10 to 12 minutes, until it reaches 165°F. Rest 5 minutes.
Finish the bruschetta topping by stirring in the olive oil, balsamic vinegar, fresh basil, and pepper. Adjust seasoning to taste.
Top the cooked chicken with the bruschetta and serve immediately.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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