Excerpted from THE QUICK FIX KITCHEN copyright © 2021 by Tia Mowry-Hardict. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Photos By Matt Armendariz
- 4 c old-fashioned rolled oats
- 1 c sliced almonds
- ¼ c unsweetened cacao powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- ½ c coconut oil or unsalted butter (1 stick), melted
- ½ c honey
- ¼ c nut butter (peanut, cashew, almond, or sunflower)
- ½ c dried cherries
- ½ c shredded coconut, unsweetened or sweetened
- 1 tsp pure vanilla extract
Chocolate
Cherry Granola
- 1 c all-purpose flour, plus more as needed
- 1½ tsp baking powder
- 1 tsp kosher salt
- 1 c nonfat plain Greek yogurt
- Bagel seasoning, such as dried onion, sesame seeds, or poppy seeds
Bagel Poppers
- ½ c shredded parmesan cheese
- ½ c fine, dried bread crumbs, plain or Italian-style
- 4 boneless, skinless chicken breasts (4 oz each)
- 1 pint cherry tomatoes
- 2 tbsp extra-virgin olive oil
- Cooked pasta, for serving (optional)
- Cooking spray
- 4 oz cold cream cheese
- ½ c shredded mozzarella cheese
- 1½ tbsp. pesto, store-bought or homemade
- 1 large egg
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 med zucchini, halved lengthwise, cut crosswise into ½-inch-thick half-moons
Stuffed Pesto
Chicken Breast
A Sheet Pan Dinner
Tia Mowry-Hardrict’s 3 Favorite School-Week Recipes From
The Quick Fix Kitchen
Preheat the oven to 400°F. Spritz a sheet pan with cooking spray.
In a small bowl, combine the cream cheese, mozzarella, and pesto. In a separate shallow bowl, whisk the egg and ½ tsp of the salt. On a flat plate, stir together the parmesan and bread crumbs.
Slice a horizontal pocket into each chicken breast; do not go all the way through. Stuff each pocket evenly with the pesto/cheese mixture.
Dip the stuffed chicken in the egg mixture, then coat both sides with parmesan bread crumbs. Place on the prepared sheet pan, leaving 2 inches space between the breasts. Arrange the zucchini and cherry tomatoes around the chicken. Drizzle with the oil and sprinkle with the remaining 1 tsp salt and the pepper. Using clean hands, gently toss the veggies to coat.
Bake until the chicken is cooked through, or until a thermometer inserted into the thickest part of the breast reads at least 165°F, 18 to 22 minutes. If the bread crumbs are starting to burn, lightly cover the chicken with foil. Remove from the oven and let rest for 5 minutes.
Serve the chicken with veggies on the side and/or a small portion of pasta, if desired.
Tia’s Tip: Keeping the cream cheese cold slows down the melting process so it doesn’t ooze out of the chicken.
Tia’s Tip: The granola will crisp up as it cools, so don’t feel discouraged when you pull it out of the oven and the texture isn’t quite like granola yet; it will get there. Serve over yogurt, add on top of your favorite smoothie bowl, eat it like cereal with your favorite milk, nibble as a midday snack, or sprinkle on top of ice cream.
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, stir together the oats, almonds, cacao powder, cinnamon, and salt.
In another bowl, whisk together the oil, honey, nut butter, and vanilla until fully combined. Pour over the oat mixture and mix well, until every oat and nut is coated. Pour the granola onto the lined sheet pan and spread into an even layer.
Bake until lightly golden, 22 to 24 minutes, stirring halfway through and pressing the granola down onto the pan. Remove from the oven and let the granola cool completely. Add the cherries and shredded coconut, tossing and breaking up into clumps.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
After-School Snack Recipes
Variations: Love garlic knots? Top with garlic salt and melted butter! Want sweet? After the dough is mixed, stir in ½ c raisins and 1 tsp ground cinnamon for a raisin bagel.
Tia’s Tip: Embrace your favorite bagel! Use the typical minced dried onions, sesame seeds, poppy seeds, or salt. Or go to your local bagel shop and scan the varieties to inspire you.
Position a rack in the center of the oven and preheat the oven to 375°F.
Line a sheet pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the yogurt. Using a wooden spoon or rubber spatula, combine until a dough forms and begins to pull away from the sides. If the dough seems wet, add a little flour 1 tbsp at a time.
With a small ice cream scoop, scoop about 1 tbsp of dough onto the lined sheet pan, spacing the scoops 1 to 2 inches apart. Sprinkle generously with your chosen bagel seasoning.
Transfer to the oven and bake until deep golden brown, 25 to 30 minutes, rotating the pan front to back halfway through.
Store in an airtight container at room temperature for 4 days (if your family doesn’t eat them up before then!). You can reheat if desired.
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