Barre3 Lemony Baked Chicken & Cauliflower Puree with Garlicky Swiss Chard

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Greetings y’all!  For those of you that know me, know that I am a huge fan and believer in Barre3.  That’s a whole other post that I will write later, but one of the cornerstones of their lifestyle is nutrition.  As they wrote on their blog, “Here’s the thing: we all have to eat. But there’s a big difference between feeding your body and nourishing it.”   There are so many delicious recipes in their online database.  I choose the Lemony Baked Chicken and Cauliflower Puree for our family dinner this week and needless to say, there were no leftovers!  A delish and hearty combination of flavors are sure to delight everyone in the family!  Enjoy!

(Recipes courtesy of Barre3 online recipe archive – be sure to increase recipe to suit your desired serving size)



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Lemony Baked Chicken

Serves 2


3 chicken breasts, skinless & boneless
1/4 cup olive oil
1 lemon, cut in half
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
Extra salt and pepper to taste


  1. Preheat oven to 350F.
  2. Rinse the chicken, and pat it dry. Set aside.
  3. Place olive oil, juice of half of the lemon, garlic, 1/2 tsp. salt, and pepper in a large bowl, and whisk together. Roll each chicken breast in the olive oil mixture, and place side by side in a 9” x 13” glass cooking dish.
  4. Slice the second half of the lemon into half moons, and tuck them around the chicken breasts in the pan. Pour remaining olive-oil mixture evenly over the chicken, and sprinkle with a pinch of extra salt and pepper.
  5. Place in the oven and bake for 30-40 minutes, depending on the size of the chicken breasts. After 20 minutes, remove from the oven and baste juices on top of the chicken. Bake an additional 10-20 minutes as needed. Remove from oven again, and let sit for 5 minutes to seal in the juices. Serve warm.


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Cauliflower Puree with Garlicky Swiss Chard

Serves 4


1 large head of cauliflower, cut into small florets

3 Tbsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. cayenne pepper

Pepper to taste

1 large bunch of swiss chard, tough stems removed and chopped

1 Tbsp. extra virgin olive oil

3 Tbsp. water

3 large cloves of garlic, minced

1/4 tsp. crushed red pepper flakes

1/4 cup pine nuts

salt and pepper to taste

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1. Set a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring water to a boil. Add cauliflower, reduce heat, cover and steam until cauliflower is tender, about 10 minutes.

2. While cauliflower steams, heat a large skillet over medium heat. Add the pine nuts and toast for about 2 minutes, stirring often. Remove pine nuts and set aside. Add 1 Tbsp. olive oil. Once oil is heated, add the garlic and crushed red pepper flakes. Sauté for about 1 minute, stirring often. Add swiss chard and 3 Tbsp. water. Reduce heat to low and sauté until chard is tender and wilted, about 5 to 8 minutes. Season with salt and pepper.

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3. Once cauliflower is ready, transfer to a high-speed blender and add 3 Tbsp. olive oil, cayenne pepper, salt, and pepper. Process until smooth.

4. Place cauliflower in a large serving bowl topped with chard and pine nuts. Season to taste with salt and pepper. Enjoy!


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