Eating lots of antioxidant foods is important for good health. Here’s an easy way to get your antioxidants: two delicious recipes that are packed with good nutrition. The almonds in the chicken coating in the almond and chicken recipe provide valuable vitamin E, and the strawberries are loaded with vitamin C, fiber and cancer-fighting compounds. For the salad recipe, the spinach provides lots of folate and vitamin K. Enjoy a delicious meal, and know you’re providing your body with plenty of healthy benefits!

Almond Crusted Chicken with Strawberry Balsamic Sauce

Ingredients:

Almond Chicken4 Boneless Skinless Chicken Breasts
1/2 cup of almonds
1 egg white
1 cup organic Strawberries, rinsed and stems removed
1 tbsp of Sugar
1 tbsp of Balsamic Vinegar
1 tbsp of Corn Starch
1/8 cup of organic Chicken Broth (potentially more if sauce requires)
1 tbsp of fresh Rosemary, finely chopped (2 sprigs of fresh rosemary)

Directions:

1. Preheat oven to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.

2. Lightly pound chicken breast into 1/2″ – 1″ pieces.

3. Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Cover and bake for 30-35 minutes until chicken is browned and tender.

4. For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.

Top chicken with the strawberry balsamic sauce and garnish with fresh rosemary.

Recipe from: http://cheesepleasebyjess.blogspot.com/2011/08/almond-crusted-chicken-with-strawberry.html

Spinach Salad with Homemade Dressing

Ingredients:

Spinach1 tablespoon rice wine or white wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups small red seedless grapes, divided
2 belgian endives (12 ounces), sliced crosswise
3 cups organic baby spinach
1/4 cup crumbled gorgonzola or other blue cheese
3 tablespoons chopped smoked, lightly salted almonds

Directions:

1. Using a blender, blend the vinegar, oil, salt, pepper, and 3/4 cup of the grapes until smooth. Set aside for dressing.

2. In a salad bowl, combine the endives, spinach, and the remaining 3/4 cup grapes. When ready to serve, toss with dressing, and top with cheese and almonds.

Recipe from: http://recipes.rodale.com/Recipe/spinach-endive-salad-with-vintners-dressing.aspx