June 2019 Nutrition Tip & Recipe of the Month

Understanding the basics of macronutrients:

Fats: Fats are a rich source of energy and essential functions in the body.  Fats are needed to absorb fat-soluble vitamins including vitamins A, D, E, K.  They are also needed to form hormones and support healthy skin and hair.  Fats are also crucial for brain health.

Protein: Proteins form the major structural components of all the cells of the body.  They also function as enzymes, in membranes, as transport carriers, and as hormones.  Amino acids are the building blocks of protein and as precursors for nucleic acids, hormones, vitamins and other important molecules.

Carbohydrates: The primary role of carbohydrates is to provide energy to all of the cells in the body.  Carbohydrates are also a component of many structures within the body including RNA and DNA.

Recipe of the Month

Balsamic Chicken with Roasted Vegetables



16 ounces boneless, skinless chicken breasts, halved

1 tbsp balsamic vinegar

1/2 tbsp extra-virgin olive oil

2 cloves crushed garlic

2 teaspoons chopped basil

1 teaspoon chopped parsley

3/4 teaspoon kosher salt


Balsamic Veggies:

Olive oil spray

1 large red bell pepper, cored and cut into 1-inch pieces

1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes

1 cup asparagus, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces, layers separated

1 cup cauliflower florets

2 tbsp balsamic vinegar

1 1/2 tbsp extra-virgin olive oil

1 teaspoon kosher salt

freshly ground black pepper

2 teaspoons chopped basil

1 teaspoon chopped parsley


  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
  3. Marinate while you prep the vegetables, the longer the better.
  4. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  5. Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
  6. Serve right away.


Source: https://www.skinnytaste.com/balsamic-chicken-with-roasted/

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