lemon garlic chicken

Lemon Garlic Chicken

4 boneless, skinless chicken breasts
1 cup chicken broth
1/3 cup heavy cream
1/4 cup red onion, finely chopped
3-4 cloves garlic, minced
3 tbsps lemon juice
2 tbsps unsalted butter
1 tbsp avocado oil
1/2 tsp red pepper flakes
salt and pepper, to taste

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garnishes:
2 tbsps basil, finely chopped
lemon slices


Directions:
Preheat oven to 375 degrees.
Pound chicken to about one half-inch thick pieces, season with salt and pepper.
Heat the avocado oil in a large, oven-proof skillet and brown each chicken breast over medium heat.
Remove the chicken from the skillet and add the onion, saute until soft, about 6-8 minutes.
Add garlic, stir until fragrant.
Add in the broth, lemon juice, butter, and red pepper flakes.
Lower the heat to medium, cook for 8-10 minutes until thickened, stirring occasionally.
Remove from heat, whisk in cream.
Add the chicken back to the pan.
Cook in oven for additional 5-7 minutes, until chicken is cooked through completely.

Garnish with lemon and basil.

baked hard-boiled eggs

Baked "Hard-Boiled" Eggs

Directions:
Preheat oven to 350 degrees.
Put 12 eggs in muffin tin.
Bake for 30 minutes.
Plunge in ice water immediately, leave for 10 minutes.

barbacoa tacos // crockpot

Barbacoa Tacos
12 servings | 223 calories | 8g fat/6g carbs/30g protein
3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
1 can chipotles in adobo sauce
1 (4-ounce) can chopped green chiles
1 sweet onion, finely chopped 
1/4 cup fresh lime juice
2 tbsps apple cider vinegar
3 bay leaves
1 tbsps ground cumin
1 tbsps dried oregano
2 tsps salt
1 tsp black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
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garnishes: 
fresh cilantro 
chopped onions
shredded cheese
corn tortillas

Directions:
Trim fat from chuck roast.
Combine all ingredients except fresh garnishes and tortillas in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 8 hours.
Serve in warmed corn tortillas with other garnishes.

Matt Rating:
9 // "so good! this is the best yet!"