Lifestyle for Healthy Feet

Tag: Dinner

  • Baked Pesto Chicken with Fresh Mozzarella & Caprese Salad

    Sometimes the simplest flavor pairings are the most satisfying. This dish combines juicy baked chicken with aromatic pesto and creamy mozzarella, finished off with a fresh caprese salad. It’s the kind of dinner that feels indulgent but is still light and refreshing—perfect for a weeknight meal or even a casual dinner with friends.

    The warm, cheesy chicken pairs beautifully with the cool, juicy tomatoes and mozzarella in the salad. A sprinkle of pine nuts and fresh arugula brings everything together for a Mediterranean-inspired plate you’ll want to make again and again.

    Ingredients (4 servings)

    Chicken

    • 1 whole boneless, skinless chicken breast (about 14 ounces / 400 g)
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon freshly ground black pepper
    • 4 tablespoons (60 ml) store-bought pesto (see note)
    • 8 ounces (225 g) fresh mozzarella cheese, sliced

    Caprese Salad

    • 3 large heirloom tomatoes
    • 8 ounces (225 g) fresh mozzarella cheese
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons store-bought pesto
    • Fine sea salt and freshly ground black pepper

    For Garnish

    • 1 handful of fresh arugula
    • 3 tablespoons pine nuts, toasted

    Instructions

    1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
    2. Slice the chicken breast in half horizontally to make 4 flat pieces. Place them on the sheet pan, season with salt and pepper, and spread each piece with 1 tablespoon of pesto. Top with mozzarella slices. Bake for 25 minutes, until the chicken is fully cooked (opaque throughout) and the cheese is golden and bubbling.
    3. Meanwhile, prepare the caprese salad: Wash and slice the tomatoes and mozzarella. Arrange them alternately in a fan shape on 4 serving plates. Drizzle with olive oil and pesto, then season with salt and pepper.
    4. Serve the baked chicken with the caprese salad. Garnish with fresh arugula and sprinkle with toasted pine nuts. Leftovers keep in the fridge for up to 3 days.

    Nutrition Facts (per serving, approx.):

    • Calories: ~420 kcal
    • Fat: ~31 g
    • Protein: ~28 g
    • Carbohydrates: ~6 g (net)

    Note

    If buying store-bought pesto, check the label to ensure it’s sugar-free. For an even fresher taste, you can make your own pesto at home.

    ✨ This dish is a celebration of Italian-inspired flavors, rich, creamy, fresh, and vibrant. It’s easy to make, looks beautiful on the plate, and is guaranteed to impress.

  • 🥦 Saag Paneer – Low Carb Spinach & Cheese Curry

    A comforting vegetarian dish made with creamy spinach and rich, golden-fried cheese – a traditional Indian favorite reimagined for a low carb lifestyle. Perfect for those reducing carbs, managing type 2 diabetes, or following a keto or vegetarian diet.

    ✅ Ingredients (Serves 3–4):

    • 250 g paneer, halloumi or firm tofu, cubed
    • 400 g fresh spinach (or 300 g frozen, thawed)
    • 2 tablespoons butter or ghee
    • 2 tablespoons double cream or coconut cream
    • 1 small onion, finely chopped (optional)
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chili powder (optional)
    • Salt and pepper to taste
    • Water or vegetable broth, if needed (to loosen the sauce)

    🥣 Instructions:

    1. Fry the cheese:
      Heat 1 tablespoon of butter or ghee in a non-stick pan. Add cubed paneer or halloumi and fry until golden on all sides. Set aside.
    2. Cook the aromatics:
      In the same pan, add the remaining butter. Sauté the onion (if using) until soft. Add garlic, ginger, and spices. Cook for 30–60 seconds until fragrant.
    3. Add spinach:
      Add fresh spinach in batches, letting it wilt down (or add thawed frozen spinach). Cook for 5–7 minutes until soft. If the mixture is too thick, add a splash of water or broth.
    4. Blend (optional):
      For a smooth sauce, blend the spinach mixture using a hand blender (off heat) to your preferred texture. For a rustic version, leave it chunky.
    5. Finish the dish:
      Stir in cream and return the fried cheese to the pan. Simmer for 3–5 minutes. Season to taste.
    6. Serve hot with cauliflower rice or low carb naan/keto chapati (see my recipe on the blog!).

    🍽️ Serving Suggestions:

    • Cauliflower rice
    • Keto chapati or almond flour naan
    • As a side dish with grilled meat or curry

    🌿 Why it’s great for a low carb diet:

    • High in healthy fats and protein
    • Naturally low in carbohydrates
    • Suitable for vegetarians and people managing blood sugar levels

    Nutritional values per serving of the low-carb Saag Paneer:

    • Calories: 399 kcal
    • Protein: 19.8 g
    • Fat: 31.7 g
    • Carbohydrates: 8.6 g