What’re you doing this weekend? In New England, the weather is supposed to predictably unpredictable, with a little bit of everything. Sun, clouds, maybe a shower or thunderstorm. It never gets dull here on the East Coast. I pity those poor , deprived Southern Californians, what with that sun, sun, sun all the time. They really don’t know what they’re missing

Among other things, we will be hosting our annual Memorial Day bash, a tradition that started years ago as friends and family started camping out on our driveway to watch the parade go by. Since they wouldn’t leave, we ended up feeding them, and so a tradition was reluctantly born :) Just kidding! We love this time of year, and this is a great way to kick off summertime. Figures that the year we have the pool open and a GORGEOUS BLUE nice and early, it’s going to be sub-75 weather. Ah well, that won’t stop the kids from going in, but I’ll need it a bit warmer than that before I dip a toe in there thankyouverymuch.

If you are hosting family for a cookout, or heading to some friends for a get-together, I’ve got some of my favorite recipes right here, ready for you. Family-approved and reader-tested, you can’t go wrong! Whether you’re looking for a grilled chicken or pulled pork, a tasty side salad, or something sweet, you’ll find plenty of crowd-pleasers here

Crazy Lime Chicken
(this will be on my table Monday!)

Crazy Lime Chicken

Chili-Rubbed Pork Tenderloin with Apricot Ginger Glaze
(sweet, smoky, spicy, spectacular!)

Indian Grilled Chicken
(featuring coriander, cumin, and cilantro)

BBQ Pulled Pork
(crockpots are crucial at cookouts!)

Guacamole with Feta
(easily in the top 3 JWJ recipe. ever.)

Asian Noodle Salad
(Casey’s #1 fave salad)

Moroccan Couscous Salad
(secret ingredient? cinnamon!)

Broccoli Sunshine Salad
(just realized this is the only recipe here with bacon in it. how odd.)

Confetti Chocolate Chip Dip
(dip like crazy. this stuff is soooo good)

Almond Joy Bars
(for those coconut/dark chocolate lovers)

Dietitians = the Food Police.  Right?

Well, no, but surely that’s what a lot of people think. There’s this idea that dietitians were put on Earth to take the fun out of food. To tell us “Don’t eat that. It’s not good for you.” In caricature, we’re a mob of carrot-crunching, fun-sucking, vegan macrobiotics who love nothing better than to judge other’s choices and deem them “healthy” or “unhealthy.”

In real life, though, we are the opposite. We LOVE FOOD. We love to talk about it, be around it, read about it, look at pictures of it, and – yes – write about it. Being friends with dietitians is great, because there is always someone asking me to sample this, or try that, or sending me a recipe, or saying, “OMG did you see last night’s Chopped episode on the Food Network??” There is never a lull in any conversation. We seriously love food.

Yes, we are health-centric and so often – though not always – our food choices are as well. However, we still like to have fun with food, to try new things, and to play around with flavors and textures. And, sometimes, because it’s fun, we build stuff with the leftover raw veggies from dinner because…just because. Hope this makes you smile

“What? We’re out of Ranch dressing?!”

Ellie Krieger for president!

I won’t smile. I don’t carrot you want.

I promise I won’t double-dip again. Really, I’m sorry. 

“Expelli-hummus!”

 ”Yes, I am a Ninja. No, I won’t give you carrot-ay lessons.”

Yes, this is Burl Ives.  

There you go. Hope you enjoyed this recipe-free, fun-filled post. If YOU play with your food, feel free to post a photo on my Juggling With Julia Facebook page!

Happy Wednesday!

Asiago Cream Pasta. Sounds decadent, right? Indecent. Even health-defying. I mean…just LOOK at it!

Fear not. While I may go overboard occasionally on a truly decadent dessert, I like to keep it healthy at the main meal. There are just so many delicious and healthy ways to cook! And it’s a shame to invite powerhouse veggies like broccoli and mushrooms to the table, then douse them in fatty cream sauce.

So what’s up with the title? Here’s what’s up. This cheese sauce, while free of cream altogether and made with nonfat milk instead, is just so creamalicious, there’s no other way to describe it. I could have said Asiago “Cream” Pasta, I suppose. But I don’t like quotes around my food titles anymore than I like air-quotes in conversation. Awkward and confusing, that’s what that is.

There is nothing awkward about this dish – this platter of pleasantness, this receptacle of richness, tureen of tastiness. It’s a sure bet with any crowd, and is a twist on our long-standing family favorite, the Parmesan-based chicken and mushroom alfredo.

If you think that making your own cheese sauce is JUST TOO SCARY, please consider this: I’m afraid of everything.  Our dark basement, snakes, strange dogs, freak accidents, loud noises, phone calls after midnight, driving in unfamiliar places, and even bubble gum near long hair (long story, from when I was 12). And yet making this sauce does not scare me, nor should it scare you. Save your fear for legit kitchen nightmares, like forgetting to put sugar in the muffins you made for your husband’s birthday. Yes, I did that. Deceivingly delicious looking, yet completely inedible, and I still got a cute text from him thanking me. Sweet guy

As with all cooking adventures, get yourself organized {says she, who herself is constantly running to momma next door to borrow ingredients she thought she had…}.

Read through the directions below where I’ve laid it all out step by step. You’ll want to have all the ingredients for the sauce on hand and portioned out before you start making it, so you can simply add them as called for, then stir, stir, stir for the few minutes it takes to cook it. I once forgot to grate the cheese and, having only a measly two hands, had to call in the troops to help. It’s good when the minions are around

Asiago Cream Pasta with Chicken, Broccoli, and Mushroom
Serves 6

Prep time:  25 minutes     Cook time: 10 minutes

1 tablespoon butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 1/3 cups nonfat milk
2 tablespoons light cream cheese
1 cup grated Asiago cheese
3 cups hot cooked pasta (penne rigate or medium shells work best)
2 cups chopped cooked chicken
1 cup sliced mushrooms
1 and 1/2 cups broccoli florets

1) Cook your pasta according to the package directions. Once done, drain and return to the hot pan and cover to keep warm. If you like, stir in 1 teaspoon olive oil to keep pasta from clumping together.

2) Prep the mushrooms by sauteing them lightly in a nonstick pan sprayed with oil over medium heat. When they are browned, turn the burner off but leave them on the stove top, covered. While they are sauteing, put the broccoli florets in a microwave-safe dish, and add about 1 tablespoon water. Cover and microwave on HIGH for 3-4 minutes – they should pierce fairly easily with a fork. Drain water, cover, and set aside. If desired, microwave the chicken on HIGH for about 1 minute to heat through, then cover and set aside.

2) For the sauce, melt the butter in a saucepan over medium heat. Add the garlic, and saute for about 1 minute. Do not allow the garlic to burn. Stir in the flour, and cook for one minute, blending with a whisk. Add the milk, and continue to whisk lightly over medium heat. Stirring constantly, allow the sauce to become bubbly and slightly thickened (about 6-8 minutes). Stir in cream cheese and continue cooking for about a minute, until cream cheese is melted.  Remove from heat, and slowly stir in grated Asiago. Immediately combine, sauce, pasta, chicken, broccoli, and mushrooms in a large bowl, and toss to coat.

ENJOY!

You would not believe the things that my brain comes up with sometimes. I’m not even taking about food. Daydreams! Yesterday’s was so crazy I decided to share it with my FB friends, and now am sharing with you Here’s what I posted:

“Spin Class takes me places in my head. Or maybe the sub-clinical hypoxia does. Today’s daydream involved me co-hosting with Ellen DeGeneres. We had a push-up contest and a dance-off (“I only dance to get laughs,” I told her), and there was also a ‘secret’ game where anytime she got me to say certain words an audience member would win $100. Those words? What are 3 things dietitians (ok, me) love to talk about??”

My friends had a fun time guessing. Bacon and chocolate were 2 of them

I love Ellen and everything she stands for. Oh how amazing it would be if that actually happened. And then I could toss my Bucket List, because co-hosting with Ellen is the only thing on there.

OK, let’s hop out of my subconscious and into more relevant topics. Like…

What are you making for dinner tonight?

How about some delish beef stir fry with colorful vegetables? Stir fry is quick and easy. The only burdensome part is cutting up the veggies, and even that doesn’t take more than 10 minutes. I don’t often cook with beef, as my fave cut is filet mignon, and at $17 a pound it’s hard to justify. However, I do love stir fry, and thanks to a very accommodating butcher at my local Market Basket, I recently came home with just what I wanted – strip steak, cut perfectly into bite-size pieces just for me while I waited. God bless Richie the Butcher!

You have all the flexibility you want when it comes to the veggies. I used broccoli, onion, summer squash, and grated carrot, but there are so many options: water chestnuts, baby corn, pea pods, celery, peppers, zucchini, etc. All you need is 5-6 cups of bite-sized veggies of your choice. Then, three basic cooking steps, and you’re sitting down to a yummy, healthy packed-with-nutrition meal full of protein, fiber, vitamins, minerals, and antioxidants. Be sure to serve it with brown rice or quinoa to soak up the amazing sauce!

Asian Beef Stir Fry
Serves 4

Prep time: 10 minutes     Cook time 10 minutes

1 pound stir-fry beef
3 teaspoons chopped garlic
salt & pepper to taste (optional)
5-6 cups veggies cut into bite-sized pieces
1 tablespoon canola oil
1/4 cup lower-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar (or apple cider vinegar)
4 teaspoons corn starch
4 teaspoons water

Directions:

1) Place the beef on a plate, and rub the garlic into it. Sprinkle with salt and pepper and set aside.
2) Whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, and water in a small bowl. Set aside.
3) In a large non-stick skillet, heat the oil over medium-high heat. Add the vegetables and stir-fry for 4-5 minutes, until veggies are just begging to soften. Remove to a plate and cover to keep warm.
4) Transfer the beef to the skillet, and stir-fry 2-3 minutes, or until desired level of doneness. Add the vegetables back into the pan and stir to combine. Whisk the sauce one more time, and pour over the beef and veggie mixture. Cook just until heated through and the sauce slightly thickens. Remove from heat and serve immediately.

Sometimes I struggle over how to name a recipe. I actually waste precious energy worrying that the title won’t capture exactly what it is.

No more. KISS all the way (that’s Keep It Simple, Stupid for you newbies).

Yes, this is chili. There are southwestern flavors, beans, and green chilies. But there is also rice. Why? Because A) we love rice, and 2) It makes this nice and thick, especially the second day.

So forgive me this departure from the traditional definition of chili.Though it might not fly in Texas, here in good ‘ol New England, it works, like, wicked good.

A few tips:
Use fresh chicken tenders and simply cooked them in the simmering broth. If you happen to have cooked chicken already, great, but no need to have it here.

• Consider pre-chopped frozen onions as a time saver. No shame in that.
• The green pepper is nice for color, but wouldn’t be missed, so don’t stress if you don’t have it.
• I rely on frozen brown rice which can be zapped in the microwave for 3 minutes then added.
• This is not spicy. If you want the heat, add 1/4 teaspoon of cayenne and/or replace the green chilies with jalapeno. Then invite me over, ’cause that’s not allowed here.
• Make this whenever you’ve got the time (i.e. early morning before anyone’s awake, 10:00 pm the night before, right before pick-up time). Its flavors will get richer, its consistency thicker, as it sits. Then just reheat over medium-low heat until it starts to bubble.

We had this on a baseball night with truly awesome cornbread (minus the cheese and bacon, and still awesome!) A great, filler-up to fuel a night of cheering on my boys in blue

Southwestern Chicken Chili
Serves 6-8

Prep time: ~20 minutes     Cook time: ~20 minutes

1/2 large Vidalia onion, diced
1/2 green pepper, diced
1 tablespoon canola oil
1 teaspoon dried oregano
2 teaspoon cumin
1 teaspoon garlic powder
1 4-oz can of chopped green chilies
1 15-oz can small white beans, drained and rinsed
1 15-oz can corn, drained and rinsed
4 cups reduced sodium chicken broth
1 pound chicken tenders, cut into bite-sized pieces
2 cups cooked rice

1) In a large nonstick saucepan, heat the oil over medium-high heat. Saute the onions and pepper for 2-3 minutes until softened. Add the oregano, cumin, garlic powder, and green chilies, and saute for another minute.

2) Add the beans, corn, broth, chicken, and rice. Cover and bring to a boil. Simmer on low for ~15 minutes. Chicken should be cooked all the way through (no pink in the middle).

3) Adjust seasonings as necessary. Serve with corn bread or tortilla chips, or any of your favorite chili toppings (cheese, sour cream, avocado, hot sauce).

Happy Thursday! These cupcakes, this blog post, and I have a lot in common.

We all happen to be short and sweet.

This is not up for debate.

I don’t mean to go on and on about how crazy life is, but I’ll  just say we are ALL counting the minutes until summer vacation. Every single person in the house is over-committed. It’s as if we never, ever heard the word “NO” before.

This is why I was happy to have all 3 kids veg out during a movie last night while Zach recovered from a brief fever virus. Harry Potter movies are our go-to when we’re down and out, so the ‘no screen time on school days’ ban was eagerly lifted so they could find some tranquility, slack-jawed and zombie-like, in this ocean of chaos.

Only 6 more weeks until Summer Vacation!!

In the meantime, perhaps you have a special occasion that calls for cupcakes? A teacher appreciation event, birthday party, mother’s day brunch, or the like? These cupcakes are absolutely killer, combining the taste of sweet apples, cinnamon, and ginger with a simple-yet-amazing caramel frosting.

I made them for Casey’s 12th birthday and kids and adults alike marveled at their awesomeness. They’re packed with flavor, moist as all get out, and topped, if you wish, with Cinnamon Toast Crunch cereal pieces. Adorable and yummy and begging to be snarfed down with cold milk.

Apple Spice Cupcakes
from Yummly
Makes 24 cupcakes

Prep time: 30 minutes     Cook time: 20-25 minutes

2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
8 tablespoons butter (1 stick), at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup low-fat buttermilk
3 cups shredded Gala or other baking apples (about 4 medium apples)

Preheat the oven to 350°F with the rack set in the middle of the oven. Line 2 (12-well) muffin pans with paper liners. Set aside.

1) Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and combine well with a fork or whisk. Set aside.

2) Place the butter in the bowl of an electric mixer and beat on medium-high speed for about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.

3) Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 15 seconds. Remove the bowl from the mixer and fold in the shredded apples just until combined.

4) Fill the muffin cups about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, 20 to 25 minutes total. Remove the cupcakes from the pans and let cool completely on wire racks before frosting.

Caramel Frosting
Makes enough for 24 cupcakes

Total Prep and Cook time: 15 minutes

1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
2 and 1/2 cups powdered sugar, sifted

First things first, have you re-subscribed to receive posts by email yet? Even if you were subscribed on the old site, you still need to re-subscribe (believe me, if I could, I would re-subscribe all 250 of you myself, but you will soon know, after reading below, why I just don’t have the time!) Just enter your email address in the box on the right side of this page, then click the “Subscribe” button. Easy!

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Finally, at long last, Spring has sprung in New England. Every day the sun is up earlier and earlier, shining through our uncurtained bedroom windows, and into my eyes. ‘Tis good, for I really need to be getting my hiney out of bed earlier from now on…

Why, you ask? Because Spring brings not just early morning birdsong, golden forsythia, and the aromatic smell of cedar mulch, but also 6-days-a-week sports, most involving at least 2 kids with often overlapping practices and games. I spend more time in my mini-van than I do on my poor, neglected couch. Cooking an actual weeknight meal is a distant memory. We’ve got two kids on four different teams, with another being shuttled to gymnastics and karate throughout the week. At any moment during the week, I might forget who exactly I’m cheering for – the Dragons, Angels, Blue Jays, or Cyclones – but cheer I do!

[Sidebar:  Do you cheer at Little League games? Out loud, for all to hear? This seems to be a dying practice at our Little League park. One of my favorite 1st graders asked me, "Why do you keep screaming?" I replied, "I'm not screaming. I'm cheering on our team!" To which she gave me a look that said, "Lady, you crazy."  That's when I noticed that none of the adults were cheering either. And, in my delirium, I got to feeling like they were looking strangely at me every time I let loose with a "Great swing!" "Way to hustle!" or the ever-appropriate "Good eye!" Am I imagining things?]

It is times like this when the whole Juggling With Julia act really comes in to play. There are a LOT of balls in the air – with maddening responsibilities written on them like Sleep, Eat, and Personal Hygiene. Definitely need to keep those balls in the air  Also don’t forget the ones that say School Responsibilities, My Means to a Paycheck, and Anything Else I Was Dumb Enough to Say Yes To. And we all need Downtime every day, even just 15 minutes.

I am not Superwoman. I refuse to do it all, look good doing it, and keep a sparkling clean house as well. Besides, I would never put that kind of pressure on my friends  So, I voluntarily put some balls down. Bye-bye “Vacuum,” see-ya “Laundry”, catch ya later ”Junk Counter” and nice to know ya “Kitchen Floor.” Unfortunately, the acts of cooking and baking take a hit as well. For suppers, we subsist mainly on leftovers from the weekend, plus super-easy suppers like frittatas, salads, sandwiches, and tons of cut up fruit and raw veggies.

Baking just isn’t happening at all. I don’t have time to allow an oven to preheat, much less wait for something to finish baking! Even the time it takes to write this means something else isn’t gettin’ done (in this case, Sleep :) )

Five paragraphs later, we’ve finally arrived at my point: when things are nuts, but you want to make some kind of a homemade treat, no-bake cookies are a great option. With all 5 of us on the run hither and thither, having some high-energy, protein packed, wholesome snacks on hand are a must. These fit the bill perfectly – and are fresher, tastier, and less expensive than any popular snack  you might pick up at the store. Eat ‘em for breakfast, grab one after your workout, or toss ‘em in your bag as you head out the door for yet another evening of sports.

This particularly cookie recipe I love because, while they are cookie-shaped and have the #1 cookie ingredient (chocolate chips), they are a dense and chewy and more like an energy bar. They pack protein and fiber thanks to peanut butter and oats, and plenty of flavor thanks to the banana, cocoa powder and syrup. Eating the “raw” batter is completely acceptable. Bonus points. And you’ll want to do that, to be sure it’s the right level of sweetness for you. Add a touch more syrup. Add a little more PB. Whatever you like. The chocolate chip topper is optional, of course, but really are chocolate chips ever optional?

Best of all, they take just 20 minutes to put together, and will last for up to a week in your fridge.

What are you waiting for?

No-Bake High Energy Chocolate Peanut Butter Cookies
adapted from Sally’s Baking Addiction
Makes about 20 cookies

Prep Time: 20 minutes     Bake Time: Zero

1/2 cup natural creamy peanut butter (stirred well so it’s no oily)
1 small very ripe banana, mashed (about 1/3 cup)
1/3 cup maple syrup
1/4 cup unsweetened cocoa powder
1/4 cup non-fat milk
3 cups quick-cooking oats
1/8 teaspoon salt
1/3 cup mini chocolate chips

In a medium bowl, mix the peanut butter and banana together until well combined. Add the maple syrup, cocoa powder, milk, oats, and salt and stir well. The mixture will be thick and fudgy. Taste the “batter” to check for level of sweetness. Add more peanut butter or syrup depending on taste. Form into cookie shapes, using about 2 tablespoons per cookie. Place on a cookie sheet coated with parchment, wax paper, or a silicone mat. Press a few mini chocolate chips into the tops of each one. You can enjoy them immediately. Keep refrigerated for up to one week.

April is doing its best impression of early March – biting winds and a chilly 40-something, despite the sunny days. Brrrrr. Take me back to Puerto Rico, please.

Snap! I’m still here! That didn’t work. OK, let’s make soup instead.

In fact, today I am sharing with you the fastest, easiest soup I’ve ever made. You can thank Dee for this one, since it’s based on her recipe and I’ve enjoyed it at her house on many occasions. Being a “Now, now, NOW!” kind of gal, I bypassed the email route to get the recipe from her and just showed up at her place of employment instead (conveniently located just minutes from my house.) Knowing it is futile to resist my charms, she gave up the recipe without a fight, and then handed me half of her sandwich as well. I just love that girl

Now, let’s get to how ridiculously easy this is for a homemade soup. Aside from the tortellini and chicken, you’ll probably have everything you need in the pantry already. And it’s SO quick to put together, you’ll be wondering what to do with the rest of your afternoon when you’re done. I suggest either a nap or a luxurious hour of reading by the sunniest window you can find.

What makes this soup so simple? You are basically jazzing up some chicken broth with tomatoes and garlic, than plopping the tortellini in to cook, and the chicken to heat. That’s it. Want me to repeat that? Nah, I think you’ve got it.

I used fresh tortellini from in the refrigerated section, but the frozen variety would work fine as well. For chicken, all I had on hand was the canned type (rinsed thoroughly to rid it of the excess sodium), but any pre-cooked chicken will do. If you like your soup more brothy than hearty, add 2 additional cups of chicken broth. I made this thicker, so it was rich with tomato flavor, but my kids wouldn’t have minded the additional broth. They are slurpers, and felt a little cheated

Tortellini Tomato Soup
Serves 6

Prep time: 5 minutes      Cooking time: 15 minutes

2 teaspoons olive oil
1 teaspoon chopped garlic
4 cups reduced-sodium chicken broth
1 – 14.5 ounce can diced tomatoes
9 oz packaged fresh tortellini (like Buitoni)
1 and 1/2 cups diced, cooked chicken
Salt and pepper to taste

Heat the olive oil over medium heat in a medium-sized saucepan. Add the garlic and cook for just 1 minute. Add the chicken broth and diced tomatoes and bring to a boil. Add the chicken and tortellini, return to a boil, and simmer , covered, until the tortellini are done, about 8 minutes (or according to package directions). Adjust seasonings, as necessary.

Serve immediately, or cool and refrigerate, reheating over low heat the following day.

America is the land of riches, and that includes some extraordinarily calorically-dense foods. There’s the Super Big Gulp, artery-clogging movie popcorn, and the calorie calamity that is a slice of Cheesecake Factory cheesecake. Monster-sized burgers, fried chicken, and the almighty fried potato are regulars at any drive-thru window. American ingenuity is also highlighted in our willingness to deep-fry anything that will stay still long enough to poke a stick into it. Visit any state fair and you’ll likely find deep-fried versions of pickles, corn dogs, Oreos, Snickers, and even deep-fried butter. I marvel at these creations, and, I’ll admit, not entirely in disgust.

I’m not here to disparage fried foods. Any fool knows that if you eat these things with any regularity, your waistline and your health will suffer. The alarming nutrition facts aside, though, foods fried just right have a certain appeal. While I will pass, thank you, on the deep-fried butter, I do love crispy french fries cooked just a minute too long, and a perfectly seasoned piece of fried chicken.  What’s a healthy eater to do? I want crunch, I want texture, I want delicious, tender “fried” chicken.

I was blown away by how perfectly this dish satisfied my craving. It was a total crunch-fest on the outside, with every bite an awesome combo of crisp coating and tender meat. And there’s not a Fry Daddy or greasy frying pan in sight. Best of all? It’s so SIMPLE and has only got 7 ingredients, including salt and pepper! If you’ve been hankering for the old-fashioned taste of fried chicken, but still want to love yourself in the morning, I promise you, just like the postman, this chicken delivers

Crispy “Fried” Chicken
Serves 4

Prep time: 15 minutes     Cook time: 20 minutes

2 cups corn flakes, crushed
1/2 cup flour
2 egg whites, beaten
3-4 boneless chicken breasts (about 1.5 pounds), pounded to even thickness (approx. 1/4″)
salt and pepper
spray oil

Preheat oven to 450 degrees Fahrenheit.

Place the flour, egg whites, and crushed corn flakes in separate shallow bowls. Dip each chicken breast first in the flour, dredging it on both sides, then in the egg whites, and finally in the crushed corn flakes, pressing the flakes into each side of the chicken. Place the coated chicken breasts on a baking sheet lined with parchment paper or a silicone baking mat. Spray the chicken with a quick coating of spray oil, then sprinkle with a little freshly ground black pepper and salt.

Bake for about 20 minutes, or until a thermometer inserted into the thickest part of the chicken registers at least 165 degrees Fahrenheit. Serve hot, or cool and slice for salad or wraps.

ENJOY!