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Betsy Reed's Eat Clean Recipes

August 13, 2009

Greek Chicken w/ Kalamata Olive Tapenade (Created by Betsy Reed)


1- 9×12 glass baking dish

Olive oil cooking spray

4- (4 oz) skinless, boneless chicken-breasts

2 tsp fresh sage

2 tsp fresh oregano

1 tsp mint

1- (8 oz) jar of tapenade

Salt and pepper to taste


1)      Preheat oven to 450 degrees

2)      Spray baking dish with olive oil cooking spray

3)      Trim and rinse chicken breasts, dry well

4)      Place chicken breasts in baking dish season with salt and pepper

5)      Top each breast with 2 Tbsp. tapenade

6)      Place in oven, back 20 minutes, or until internal temperature reaches 185 degrees

7)      Remove from oven, garnish with fresh herbs

8)      Enjoy!

Greek Salad (Also Found at Eat Clean’s Website)


4- large ripe tomatoes, chopped, preferably vine ripened

2-  medium cucumbers seeded and cut into chunks

1- small purple onion or Vidalia onion, peeled and chopped into chunks

2- cloves garlic, passed through a garlic press

2 Tbsp. dried oregano

2 Tbsp. fresh lemon juice

2 Tbsp. red wine vinegar

1 Tbsp. extra virgin olive oil

2/3 C pitted kalamata olives

Sea salt and fresh ground pepper to taste


 1) Find a brightly colored decorative bowl for this salad. Place first 6 ingredients in the bowl. Rub oregano between hands and sprinkle over vegetables

2) Mix Olive Oil, Vinegar, and lemon juice together

3) drizzle over vegetables, salt and pepper to taste

Quinoa Pilaf (Also Found at Eat Clean’s Website)


1 tsp extra virgin olive oil

1 medium onion, peeled and chopped

2 C red or white quinoa, well rinsed and drained

1 ¾ C low-sodium chicken broth or vegetable broth

1 tsp. freshly grated lemon zest

1 small yellow zucchini, diced

2 tsp. fresh cilantro

2 tsp. fresh parsley

1 tsp. freshly squeezed lemon juice

1 tsp. freshly squeezed lime juice

Sea salt and freshly ground pepper to tast

4 scallions to garnish


1) Place olive oil in a large skillet, and heat over medium heat

2) Add onion, cook until translucent

3) Add rinsed and drained quinoa cook for 5 minutes (the grains should become lightly browned)

4) Add stock, lemon zest, and zucchini

5) bring to boil, reduce heat and let cook, covered for 20 minutes (quinoa should become translucent)

6) Remove from the heat and let stand for 10 minutes

7) fluff with fork and add cilantro, parsley and citrus juices

8 ) season with salt and pepper

9) serve immediately, garnish each with chopped scallion

One Comment leave one →
  1. pdxsx permalink
    October 12, 2009 6:30 pm

    Yum! Looks awesome. Good blogroll too!


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