Greek Chicken


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.


Healthy Chili Rellenos


chili relleno

When you’re trying to eat healthy sometimes even with the best intentions you crave all the wrong things.  But with this recipe you don’t have to give up anything.  Sure they’re not deep fried, but they still have all the same delicious flavors of a perfect chili relleno.  Also simple enough for week night.

Healthy Chili Rellenos
4 large poblano peppers
3 c frozen corn
2 shallots, chopped
1 jalopeno, chopped
1 (15 ounce) can of black beans, rinsed and drained
3 chicken thighs, chopped
2 garlic cloves, minced
1 1/2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 c monteray jack cheese (if using)
scallions and cilantro for garnish

Place poblanos under broiler and char evenly all over, about 15 minutes.

While peppers are under the broiler, heat 2 tablespoons olive oil in a skillet over high heat. Once hot add corn, shallots, jalapeno, black beans and toss until the vegetables char at edges, 4 to 5 minutes. Add chicken, cook another 4 to 5 minutes. Reduce heat to medium-high and add in garlic and season with cumin, chili powder, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Split the charred peppers open but not in half and scoop out the seeds. Place peppers in a shallow baking dish and stuff with the vegetable mixture. If using, top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese. Garnish with scallions and cilantro.



One of my favorite Christmas presents was the saffron my brother got for me.  It’s a spice that can be quite pricey, but it makes some amazing dishes including paella.  The saffron infuses into the rice and it’s color permeates the entire dish.  It’s also a dish that transports you to Spain even though you look out your windows and see a snowy cold day.  Try this paella for a trip for your taste buds.


Paella (for 2)
1/4 tbs paprika
1/2 tsp dried oregano
1/2 tsp salt
1 chicken breast, chopped
1 chorizo sausage, sliced
zest of 1/2 a lemon and wedges for serving
1/2 c parsley, chopped
1/2 onion, chopped
2 garlic cloves, minced
1/2 pint tomatoes, chopped
1 c short grain rice
pinch of saffron
3 c chicken broth
8 shrimp, peeled and deveined
1/3 c frozen peas

Mix paprika, oregano, and salt together in a small plastic bag.  Add chicken to bag and seal.  Mix chicken with spices and let marinate for 1 hour.  In a large skillet heat oilve oil over medium high heat.  Add chorizo and render until crisp then remove from pan and set aside.  Add chicken to pan, cook until brown then remove from pan and set aside.  To the same pan add 1/4 c parsley, onion, garlic and lemon zest.  Saute for 2-3 minutes then add tomatoes and cook for another 2 minutes.  Add rice stirring to coat each grain with the flavors in the skillet.  Add chicken broth and saffron; cook until rice is near done then add chicken, sausage, shrimp and peas.  Once rice is tender garnish with remaining 1/4c parsley and lemon wedges.