My [Healthy] Addiction

It’s no secret that I’m completely addicted to Pinterest; mostly for recipes, but I do pin other things like workouts, house inspiration [you know, for when we find a grown up house], etc. Lindsay is hosting her third Pin It Party and there was no question that I’d be hopping on the bandwagon!

Pin It Party The Lean Green Bean

Check out my 5 posts I’d love to see on Pinterest!

With all things pumpkin popping up, I thought this would be the perfect time to re-introduce a PSL favorite.

Not just for passover! 🙂

Grilling season isn’t over yet!

I love this chicken because it’s just as tasty made into a creamy salad!

And speaking of salads, this one is great on anything.

Hope you enjoy these recipes as much as I do. And don’t forget to check out the whole party for some more great pinspiration!

Food for Thought

Do you use pinterest on a regular basis?

What is your favorite thing to pin?

Foodie Friday: Lemon Tarragon Chicken

A couple months ago, I shared a special bridal shower edition of WIAW. My aunts put together a wonderful shower and a delicious and healthy menu. Of course, I immediately requested the recipes for the dishes and couldn’t wait to get started making them. One recipe in particular—the tarragon chicken salad—was requested by Nathan so I figured that would be a good place to start.

I made minor adjustments to the recipe based upon what I had in the house and it turned out perfectly. It was a great dish to make on Sunday and have as snacks or on top of salads for the week. I had planned on making it again seeing as how we ended up with so much extra tarragon, but instead, I decided to make a full dinner out of it!

Lemon Tarragon Chicken

Serves 2

Lemon Tarragon Toasted Almond Chicken

Ingredients
– 1lb boneless, skinless chicken breast
– Salt
– Pepper
– Garlic powder
– EVOO
– 1/4 cup plain Chobani
– 1 tbsp dijon mustard
– 1 lemon; zested and juiced [set aside some zest for the end!]
– 3 sprigs fresh tarragon; chopped
– 1/4 cup sliced almonds; toasted

Directions
Heat a grill pan over medium heat. Season chicken with salt, pepper, garlic powder, and a little lemon juice. Drizzle some EVOO onto the pan and place the chicken in. The chicken should cook about 7-9 minutes per side, depending on how thick the pieces are. Once the first side lifts off the pan without effort and has nice grill marks, flip it over, turn the pan down to medium low, and cover with aluminum foil. This will help it to cook through without burning the outside.

While the chicken is cooking, mix up the Chobani, mustard, lemon juice, most of the lemon zest, chopped tarragon, and salt and pepper to taste. When the chicken is done, plate with your favorite sides, drizzle [or dollop] the yogurt sauce on top, and toss on some toasted almonds. Enjoy!

I served my chicken with grilled asparagus and a grilled portabella cap. The mushroom cap made the whole dish extra filling, so I highly recommend that!

Chicken Salad
If you want to try this recipe out as chicken salad, you can use chicken that has already been cooked, or prepare it as above. The dressing is exactly the same but I would adjust the amount based on the amount of chicken you are using.

Nutritional Information

Per serving

210 Calories  /  9g Fat  /  6g Carbs  /  2g Sugar  /  0g Fiber  /  29g Protein

Food for Thought

Are you a salad person or do you prefer a hot meal?