Veggie and Egg Muffins

Veggie and Egg Muffins 

This dish is great for a grab-and-go breakfast or as a snack throughout the day. 2 muffins = 1 serving. They store well and can easily be reheated. Store covered and in the fridge.

Ingredients (I usually half the recipe, but here is the whole):

12 eggs
1 cup of chopped spinach
1/2 cup of diced bell peppers
large handful of diced green onions

whisk together and place into a muffin tin. The muffin tin should be sprayed with olive oil or another "non-stick" option. These buggers can be a pain if you don't spray the pan! Bake for 15-20 minutes at 400 degrees or until firm.

21 Day Fix Container Equivalents= 1 Red and 1 Green per 2 egg muffins

**Whole 30 approved

Lemon-Basil Chicken

Lemon Basil Chicken 

Friends, this is a quick recipe I created to utilize my TONS of basil growing. It's so simple and so delicious!

Ingredients, makes 1 serving:
Boneless/skinless chicken breast
1/2 lemon -- juiced
3 fresh basil leaves-chopped
1 tsp avocado oil (or olive oil or coconut oil)
salt-free lemon pepper seasoning
garlic salt

Directions:
Place oil in sauté pan, add chicken on medium heat. Sprinkle garlic salt and lemon pepper seasoning on top of breast. Cook for 3-4 minutes, flip, and coat the other side with seasoning. Continue cooking until no longer pink in the middle or when it reaches an internal temp. of 165 degrees. Place on plate, squeeze fresh lemon juice on top of it, place chopped basil on top as well. Serve and enjoy!

I absolutely love this served with freshly steamed broccoli with the other 1/2 of lemon squeezed on top of it. Another great option is to serve this over rice.

If you want to be a bit more fancy-- blend the lemon juice and fresh basil with olive oil (about 1 tbs per breast), fresh garlic (1/2 clove per breast), and salt and pepper to taste. This makes a really delicious and quick sauce and can be used over chicken, shrimp, fish, etc etc. It tastes so light and flavorful and fresh. Can't wait to hear how you like this!

For 21 Day Fix folks, here are the container equivalents: 1 red, 1.5 green, 1 tsp (chicken and broccoli). If you add rice, that's 1 yellow container.