Chef Ronnie Woo: Healthy Pack n' Go Meals - FOX 35 News Orlando

Chef Ronnie Woo: Healthy Pack n' Go Meals

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Chef Ronnie Woo, ‘The Delicious Cook’ was here. If you're into packing yourself a healthy lunch on the go, he has some easy and tasty recipes that won't weigh you down.

Secrets & Tips to Juicy, Moist Roasted Chicken Breasts

Tip #1: If possible, buy bone-in chicken breasts

Tip #2: Preheat your oven to 375 degree F. Season and roast your chicken breasts in the oven for 25-30 minutes. Crank the heat up to 425 degrees and roast for 5-10 more minutes until skin is golden brown and crispy.

Tip #3: Give the chicken breast a poke with your finger and when it feels like a very flexed bicep, it should be done!

Tip #4: Lastly if possible, let the chicken breast rest for 10-15 minutes to allow the juices to redistribute before cutting and serving!

Sun-dried Tomato Spinach Almond Pesto with Farro

3 garlic cloves, peeled

¼ cup of sun-fried tomatoes in olive oil, plus extra for garnish

2 cups of packed baby spinach

2 cups of packed basil leaves

¼ cup of almonds

½ cup of grated Parmigiano-Reggiano

2/3 cup of extra virgin olive oil

5-finger pinch of kosher salt

5-finger pinch of freshly ground black pepper

Filtered water, as needed

4 cups of farro or desired grain, cooked

1 cup of spinach, thinly sliced (chiffonade)

Instructions:

1. Wrap the garlic cloves in aluminum foil and roast at 400 degrees for about 10-15 minutes, until soft and fragrant.

2. In a food processor, combine the roasted garlic with the sun-dried tomatoes, baby spinach, basil leaves, almonds, Parmigiano-Reggiano, olive oil, salt, and pepper. Process all the ingredients until you get your desired texture. If opting for a smoother texture, add filtered water, 2 tablespoons at a time, until the pesto blends smoothly.

3. In a large mixing bowl, toss half of the pesto with the farro and sliced spinach. Add more pesto as desired along with any other vegetables and ingredients you think might work well with this dish. Garnish with some julienned sun-dried tomatoes, serve, and enjoy!

Chewy Flourless Chocolate Cookies

3 cups of powdered sugar, plus extra for garnishing

¾ cup of unsweetened cocoa powder

1 teaspoon of kosher salt

2 large eggs

1 large egg white

2 tablespoons of unsalted butter, melted and cooled

1 cup of chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F.

2. In a large mixing bowl, whisk together the powdered sugar, cocoa powder, and salt.

3. Whisk in the two large eggs, egg white, and melted butter.

4. Fold in the chocolate chips

5. Spoon the batter, 1 tablespoon at a time, onto parchment paper lined baking sheets, leaving about 2 inches in between.

6. Bake for 14-16 minutes until the cookies are puffed up and cracked, remembering to rotate the pan once halfway through.

7. Remove from the oven and let cookies cool completely on the pan. For even chewier cookies, refrigerate for a couple hours before serving.

8. Serve and enjoy!

Follow Ronnie Woo on Twitter: @RonnieCWoo, and check out The Delicious Cook on Facebook.

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