A Recipe from Superstar Get Fit NH Bootcamp Member Brenda

I wanted to share a fantastic recipe from Brenda, who is blasting off the pounds and inches at bootcamp, and is doing a fantastic job with her nutrition plan. She has embraced it full force and Making it Happen! Brenda was at 92% compliance on her plan and dropped 4 pounds last week – Crank It!

Brenda forwarded a recipe of her own creation for us to share with you, and it is excellent. Full of protein, fiber rich veggies and great tasting, you’ll want to make this one ASAP!

Thanks Brenda for not only the recipe but the helpful suggestions to make it our own!

Chicken with Portabella Mushroom

2 Tablepsoons olive oil
Garlic- Garlic or 4 cloves minced garlic about 1 teaspoon garlic powder
1 large sliced red pepper
1 large sliced portabella mushroom
4 skinless boneless chicken breast
4 slices swiss cheese

In a small skillet, I take 2T of olive oil, Garlic-Garlic (a Tastefully Simple product – or minced garlic or garlic powder works too), sliced red pepper, and sliced portabella mushrooms; sauté.
Put your skinless, boneless chicken breasts on the grill until done (or you can bake in the oven at 350 for an hour if you want).  Place the chicken a throw-away tin pan, neatly put your sautéed red pepper/mushroom mixture on top of each piece of chicken. Place a piece of baby swiss on top of each chicken…. return to grill with tin pan of chicken to melt cheese.  YUM!

NOTES:

• I like to marinade my chicken first overnight and the Maple Grove Fat Free balsamic works good with this recipe.
• I also like things “spicy” so I add cayenne pepper to my veggies!
• If you’re going to have asparagus on the side, you put it on the grill in a tin pan with a bit of olive oil while your chicken is cooking.
• I also like this dish over a bed of steamed baby spinach!
• This can be easily be done in advance it is very good re-heated for lunch the next day!