Healthy But Hearty

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A new year a new you right? Well most peoples goals on January 1st are to indeed eat healthier and to exercise more. I made a lifestyle change years ago when it comes to food and exercise, but every now and then I get distracted by chocolate coated goodness and salty drool worthy snacks during the holidays. What is awesome about new years is it does feel like a fresh start, which is what this meal is, is a kick start back to clean eating/ 21 day fix meals. 

I decided to experiment a bit on this one and I think it turned out really well, everyone in my house loved it and thought it was filling. It's gluten friendly and you can always tweek the recipe to cater to you health needs.


Shredded Balsamic Chicken Stuffed Portobello Mushroom Topped with Bruchetta:

Ingredients:

2 Portobello Mushrooms (washed, cleaned and dried)
2 Chicken Breasts
1/4 Cup Balsamic Vinegar
1 Clove of Garlic Minced
3 Roma Tomatoes 
8 Fresh Basil Leaves (Cut into thin strips)
3 Tablespoons Extra Virgin Olive Oil
4 thin slices of Fresh Mozzarella
salt and pepper to taste

Directions:

In a crock pot pour balsamic vinegar and olive oil on the bottom, add chicken breasts, minced garlic and salt and pepper. Turn on high for 2 1/2-3 hours or low for 6 hours. Turn over the chicken once half way. When done cooking shred the chicken and set aside.

While chicken is cooking prep the bruchetta, dice the tomatoes into tiny pieces and add basil and a bit of salt (some people like to add olive oil or vinegar but this time I did not to keep the oils down). Mix it all together and set aside.

Preheat oven to 350F, wash and clean the portobello mushroom and pat dry, rub some olive oil all over it. On a baking sheet line with parchment paper place mushrooms with the open side down, that way the liquid won't be trapped inside.

​Bake for 15 minutes and check if it is soft but still firm, if not cook for an additional 5 minutes. 

Once mushrooms are cooked turn oven to broil, stuff the center of the mushroom with the shredded chicken, place the mozzarella on top. cook under the broiler till the cheese has melted and is bubbly. Once out of the oven place on your plate and top with the bruchetta and enjoy.

*it goes great with a Greek salad and some wild rice. 

Those doing 21 Day Fix it is:
1 Red
1 1/2 Green 
1/2 Blue
1 Tablespoon
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