4 skinless, boneless chicken breast halves
1 large red onion
1 medium head cabbage
1 small carrot, cut into 1/4 inch slices
1 stalk celery, cut into 12 wedges
10 cups water
2 teaspoons sodium salt
1 teaspoon freshly grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon dried lemon zest
1 1/2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 pinch salt and pepper
3 red bell peppers, cut into thin strips
In a food processor or blender, combine chicken, red onion, cabbage, carrot, celery, water, salt and pepper. Dice pepper pepper and salt. Sprinkle mixture on chicken and red onion halves.
Bake at 425 degrees F for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 30 minutes, turning chicken once, to 350 degrees F (175 degrees C).
I followed the recipe exactly putting the quinoa and spinach into hot water and draining the excess water when pouring over top of cauliflower and rice. cooking time was a little shy of where it said but seriously it came out pretty good. only thing I did that wasn't quite ok was to massage the cauliflower & most importantly the tofu, they are delicate little buggers! haha
⭐ ⭐ ⭐ ⭐ ⭐