Greek Chicken

DF, GF

With spring in the air I can’t help but think of recipes that cater to the warmer weather and fresh spring ingredients.  Herbs are one of the first crops of the season.  They grow just as quickly in pots in the city as they do in a garden in the burbs.  And they add so much flavor without any added calories or fat, which is one thing on everyone’s mind as bathing suit season approaches.  This recipe can also be prepared on an outdoor grill, so versatile and delicious its one everyone should have in their back pocket.

greek chicken

Greek Chicken
4 chicken cutlets
1/2 c olive oil
juice and zest of 1 lemon
1/4 c mint, chopped
1/4 c oregano, chopped
2 garlic cloves, minced
salt and pepper

Combine all ingredients in a resealable plastic bag and allow to marinate over night. When ready to prepare heat 2 tbs olive oil in a large skillet over medium high heat. Once the oil is hot add chicken cutlet and cook 5 minutes per side or until browned and cooked through.

Couscous with Peas and Herbs

DF, V, VG

Sometimes the best recipes hardly seem like recipes at all.  This recipe is certainly one of of those as it starts with a box of couscous.  I’m not certain what’s in the mystery seasoning pack, but I do know that when it’s combined with the following ingredients it’s delicious. It’s also perfect for a week night dinner as it’s ready in 7 minutes. Serve on the side of grilled chicken or veggies.

couscous peas mint

Couscous with Peas and Herbs
1 5.6 oz box toasted pine nut couscous (suggested Near East)
1 c frozen peas, thawed
juice and zest of 1/2 a lemon
2 tbs mint, finely chopped
2 tbs basil, finely chopped

Add 1 1/4 c of water and seasoning pack to a pot, bring to a boil then add couscous. Take off heat and let sit covered for 5 minutes.  Fluff couscous with fork then add peas, lemon juice and zest, mint, and basil.  Stir until well combined then serve.

Breakfast Burrito

DF

Every Sunday morning I take a high intensity gym class, which means I can’t weigh myself down with waffles or pancakes.  I need to give my body the energy it needs to power through the class, and what better than a breakfast burrito.  Plenty of protein for my muscles and yet it’s still a great Sunday treat to me.

breakfast burrito

Breakfast Burrito
2 medium yukon gold potatoes, chopped thin
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 slices of bacon, chopped
8 eggs, scrambled
1 avocado, sliced
1/2 c cheddar cheese, if using
4 10-inch tortillas

Heat olive oil in a large skillet over medium heat.  Add potatoes, bell peppers, and onion; saute for 10 minutes, stirring occasionally.  Add 1/4 c water to skillet and cook covered for another 8 minutes or until potatoes are tender.  Remove potato mixture from pan and set aside.  In the same skillet add bacon and cook until crisp.  Add eggs and cook until fluffy and just set, about 3 minutes.

To build the burrito layer avocado, cheese (if using), egg mixture in tortilla.  Fold in the two sides and roll up tightly.  Serve with salsa or pico de gallo if desired.