Lemon Chicken Marinade & Roasted (Frozen) Broccoli

We typically buy fresh veggies, but we’ve had a couple of bags of frozen broccoli and a veggie medley in our freezer for a while. So, I decided it was time to try something with the broccoli. If successful, I figure it will become a nice side for some of the meals I pack for regularly my husband.

My ingredients were one bag of frozen broccoli and some olive oil, salt, pepper, and garlic powder. No actual measurements – I decided to wing this one!

 I preheated the oven to 425 and sprayed a cookie sheet with non-stick spray. I placed the broccoli on the pan, drizzled olive oil and then sprinkled the garlic powder, salt, and pepper. I roasted for about 30 minutes.

As for the lemon chicken marinade, I mixed the following ingredients:Lemon chicken and roasted broccoli

  • 1/4 Cup fresh lemon juice (I ended up also using a few drops of Young Living Lemon Essential Oil because our lemon tree came up a little short!)
  • 2.5 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley (I was able to use some from our herb garden growing in our kitchen – can’t wait to grow more!)
  • 1 tsp red pepper flakes (he likes his food spicy!)
  • 1/2 tsp salt
  • 1/2 tsp pepper

 

I let the chicken breasts marinate overnight and then baked them at 450 degrees for 20 minutes.

Pretty simple! I combined the chicken and broccoli with rice into reusable containers for lunches or dinners away from home this week.

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Make-Ahead Breakfast Burritos

Are your eggs nearing the expiration date and there are still several left? No worries! You can easily hard boil them, OR if you’re like me and have found yourself with several items about to expire or nearing their end you can create make-ahead breakfast burritos and freeze them!

I recently noticed that our eggs and tortillas were getting close to expiration and was super annoyed at the money that would have been lost if we’d thrown them out. Instead, I quickly scrambled up several of the eggs, cut up tomatoes, peppers, and onions, and filled up the tortillas. (You can add anything you’d like!) After rolling each burrito, I wrapped them in plastic wrap and placed them in the freezer. Voila! My husband now has a few days worth of healthy, quick breakfasts AND we didn’t waste any food. Win-win! (Okay, so next time I’ll wrap them a little more evenly. They’re pretty ugly, but he assured me they taste good anyway!!)

Breakfast Burritos