I'm currently taking part in a 'detox'. Eleven days of super clean eating, vitamin filled shakes, detox drinks, and lots of water. I usually don't partake in such extremes, but, I want to both challenge myself and give my liver a much needed break. The fun part of this detox (for me) is creating meals that are detox-approved and taste yummy!

I've mastered a few solid dinners this week so I think I will make these 'detox meals' a series in my blog. Here's the deal... I'm not going to preach to do or not do a detox, but, I do firmly believe that eating super clean a few days a week is very beneficial to your body. I also believe that giving your liver a break and following a detox plan that works for you, once or twice a year, can also be beneficial to your health. If you want to try a detox, I recommend starting with the one I posted last year... here and here. If you're interested in what I'm doing now... shoot me a note on my contact page or below :)

1. The following ingredients are all you need:

- Organic Chicken Breast

- 10 Asparagus Spears

-Balsamic Vinegar

- A couple spritz's of Extra Virgin Olive Oil (or 1/2 tsp)

- 1-2 Garlic Cloves

- 1 Shallot

- Herbs de Provence

- Half a teaspoon of Sea Salt

2. Preheat oven to 400 degrees. Then, marinate a split organic chicken breast in a few dashes of balsamic vinegar, herbs de provence, and chopped garlic.

3. Chop shallot

4. Arrange chicken and asparagus on a baking sheet. Spritz the asparagus with a 1/2 tsp of extra virgin olive oil and a dash of sea salt.

5. While they are cooking, put the shallot over low heat in a saute pan with a spritz of extra virgin olive oil. Keep moving them around until they are brown and then turn off heat.

6. Once the chicken is cooked through. Remove both from the oven and arrange the shallots on top of the chicken. 173 calories later and you're done! (Chicken, 120 calories for a normal sized breast, 10 asparagus spears, 33 calories, 1/2 tsp of extra virgin o/o, 20 calories. During a normal week, I would add a baked sweet potato to this meal. Either bake whole or... chop into chunks, drizzle with extra virgin o/o, salt & pepper, baked on 400 until tender (they are SO GOOD that way). Honestly, this meal was super delicious. Herbs de Provence making pretty much any protein taste good and the balsamic and garlic really give the chicken a ton of flavor.