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Before you jump to Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for this. The overall economy is affected by the number of people who are suffering from health conditions such as hypertension, which is directly associated with poor eating habits. While we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, most people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, though, just making a couple of minor changes can positively affect daily eating habits.

These healthier food options can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also terrific for your skin. It could be that you already feel that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. Looking for a local supplier of fresh fruits and veggies will give you the choice of consuming foods that still have virtually all of the nutrients which are usually lost when produce has been kept in storage before selling it.

To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. To cook garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping you need 28 ingredients and 18 steps. Here is how you do it.

The ingredients needed to prepare Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

1. Prepare Garden chicken
2. Take 6 Boneless/Skinless Chicken Breast (frozen)
3. Get 6 small portabella mushrooms
4. You need 2 large organic celery stalks, chopped (save the leaves and tops)
5. Get 1/4 Red bell pepper, chopped
6. Provide 1/4 Green bell pepper, chopped
7. Use 1 large Shallot, chopped fine
8. You need 6 Various sized Garlic Cloves (or to taste)
9. Provide 1 lime, juiced
10. Provide 1 tbsp Balsamic Vinegerette
11. Take 2 tbsp Olive oil
12. You need 1 dash Paprika, Cumin, Oregano, pepper, all to taste
13. Prepare Marinated Fresh Mozerella
14. Use 1 tbsp Garlic flavored bread dipping oil
15. Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
16. You need 1 packages Small ball of Fresh mozerella, sliced
17. Prepare Guacamole
18. Prepare 2 Avocados
19. Prepare 1/2 Lime, juiced
20. You need 1 dash Salt and pepper
21. Provide 1/4 tsp garlic powder (or fresh minced, depending in taste)
22. Provide Garlic Kale
23. Get 1 bunch Kale, washed and chopped/shredded into small pieces
24. Take 1 large garlic clove
25. Provide 2 tbsp water
26. Use Butter Seared Asparagus
27. Get 1 tbsp (and this is where things fall apart) salted butter
28. You need 1 bunch Asparagus (for about six people)

Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:

1. Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
2. Lay out the chicken as described above
3. Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this.
4. Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
5. Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR)
6. Cover the marinating chicken and put in fridge for about an hour
7. While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
8. cover the cheese and put in the fridge
9. when the time comes, heat the oven to 350°F
10. When your oven is ready, bake the chicken for about an hour
11. while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
12. Cover the guacamole and put in fridge
13. when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
14. melt the butter and cook asparagus until tender. about fifteen minutes
15. Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes)
16. hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
17. When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese.
18. Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece.

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