Eating Healthy Food is the Key to Good Health (India Network)

People often think of healthy eating as a rocket science, but that is not the case. A key foundation for any healthy diet is moderation, balance and bifurcation. Now you must be thinking what is moderation? What would be the appropriate amount of nutrients in the ingredients? The proper moderation and selection of the ingredients completely depends on you and your eating habits. The only motive of healthy eating is to initiate a diet that you can maintain for life, not just a few weeks or months, or until you've hit your ideal weight. In simple words moderation and balance are like two sides of a same coin. Maintaining a proper diet doesn't mean that you can't gorge on your tasty favourite foods. We all know that eating healthy is the key to good health. All an individual needs is to balance the health quotient and blending it with the tasty ingredients. You must strike a chord of balance of carbohydrates, protein, fat, fiber, vitamins, and minerals to sustain a healthy body through bifurcating the ingredients. There are many recipes which blend the health quotient and also tingles your taste buds. Let us discuss one such recipe which is inclined towards good health and tastes good altogether.

Baked Lemon Chicken with Ricotta and Puree

12 Ingredients and 6 Servings

6 chicken breast fillets with skin (wing bone attached - optional)
2 tbs extra virgin olive oil, plus extra to drizzle
1 lemon, sliced
1 bunch mint leaves picked
1 bunch oregano leaves picked
200g sugar snap peas
450g fresh peas
2 bunches thin asparagus, woody ends trimmed
250g thin green beans, trimmed

1 cup (240g) low-fat fresh ricotta
1 garlic clove, crushed
Potato wafers, to serve

Place chicken, oil, and lemon in a large bowl. Tear half the mint leaves and add to the chicken with half the oregano. Season and toss to coat the chicken, then cover and marinate in the fridge for 2 hours.
Step 2

Preheat the oven to 180?C. Cook the sugar snaps and peas in a large pan of boiling salted water for 2 minutes. Add asparagus and beans and cook for a further 2 minutes, then drain. Place in a bowl of iced water to stop cooking.
Step 3

Roughly chop half the vegetables, and then blend in a food processor with the ricotta, garlic, and remaining herbs (reserving a few mint leaves to garnish) until smooth. Transfer to a saucepan, season, and then set aside.
Step 4

Heat an ovenproof fry pan over medium-high heat. Remove chicken from marinade (reserving lemon slices) and cook skin- side down, in batches, for 2-3 minutes until golden. Turn and cook for 1 minute, then turn skin-side up and add reserve lemon to pan. Transfer to the oven for 10 minutes or until chicken is cooked.
Step 5

Meanwhile, place the ricotta sauce over very low heat for 1 minute just to heat through. Reheat the remaining blanched vegetables in a pan of boiling salted water for 30 seconds, then drain.
Step 6

Divide the sauce among serving plates and top with chicken. Place some of the green vegetables, and the parsley and potato wafers on the plates, then drizzle everything with a little olive oil and scatter with the reserved mint leaves.

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