RECIPE: Roasted Tapenade Chicken

HOUSTON – From the best apps to use when grocery shopping to batch cooking tips, registered dietitian, Marla Murphy with The Blonde Pantry helps us cut down time in the kitchen.  

"My favorite tip is number one, who doesn't love instacart? You can go online and order your groceries and they'll be delivered to your home. Not only does this save you time but it also saves you money because then you don't walk through the aisles aimlessly and maybe grab some oreos or something that you weren't planning on having in your cart," said Murphy. 

Roasted Tapenade Chicken Recipe:

• Chicken breast - 1.0 x 1 lb
• Squashed, summer, zucchini, includes skin, raw - 2.0 x 1 cup, sliced
• Extra virgin olive oil, organic - 1.0 x 1 oz.
• Squash, zucchini, baby, raw - 1.0 x 1 large
• Roasted red pepper tapenade, sun-dried tomatoes - 4.0 x 2 tbsp
• Asparagus, raw - 20.0 x 1 spear, medium (5-1/4" to 7" long)

Prep time: 10 minutes
Cook time: 15 minutes

1 serving (4 oz. of chicken and 1 cup of vegetables)
kcals: 230, 11 grams of fat, 6 grams of carbs, 2 grams of fiber, 27 grams of protein.