Grilled Veggies with Chicken

Hi my lovely J
Past couple weeks have been crazy, I moved back home, we have had house guests (aunt, uncle and cousins from London) and we’ve have been all over the place really. I haven’t been cooking at all. Today was my first day back at uni, and I cooked dinner for myself for the first time in quite a while.

I grilled tomatoes, zucchini and broccoli in the oven, they were sprinkled with olive oil and seasoned with salt, pepper and oregano I enjoyed this with some leftover chicken

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Insanely easy and quite boring however delicious and healthy! This is as exciting as it gets for me eating wise at the moment. I’m not going to apologize though, I never said I was a master chef.

Miss you cuuuzz. Over and out.

Lettuce Wrapped Cayenne-Rubbed Thai Chicken with Avocado Salsa

Hey O. A few nights ago I made this dish and I’ve got to say it’s been my best dish yet. It had so many flavors that just came together all in one wrap. The name kind of encompasses what it was but here’s the ingredients and recipe!

Cayenne-Rubbed Thai Chicken:

·     2 boneless, skinless chicken breasts, thinly sliced crosswise

·     Spicy Asian Dressing (used Trader Joes, Asian style Spicy Peanut Vinaigrette)

·     Coarse salt and ground pepper

·     1-2 teaspoon cayenne pepper

·     2 tablespoons olive oil

·     1 large onion, halved and thinly sliced

·     1 red/yellow bell pepper, ribs and seeds removed, thinly sliced

·     3 cloves garlic, minced

·     2-3 teaspoons grated peeled fresh ginger

·     1/4 to 1/2 teaspoon red-pepper flakes

Place chicken, cayenne pepper, 1 teaspoon salt, 1/4 teaspoon pepper, and ¼ cup dressing in a resealable plastic bag refrigerate overnight.

In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon oil to pan, along with the onion and bell pepper. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Serve in lettuce cups.

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Topping:

·         1 medium red onion, finely diced

·         2 tablespoons fresh lime juice

·         1 Hass avocado, pitted and cut into chunks

·         Chopped peanuts

In a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa. Drizzle extra dressing to taste!

I served this with a side of roasted potates (in oregano, thyme, olive oil, and salt and pepper)

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Dinner: Ratatouille (with potatoes) and Chimichurri Chicken

Hey O. I’ve been eating out a lot but with that I got a few ideas! Tonight I made a yummy dish for my family which was pretty healthy for my standards :D. It’s a nice one because it really doesn’t use too many dishes.

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I cut up some potatoes and added some salt, pepper, and olive oil and roasted that in a pan for about 20 mins. I cut up some vegetables for my ratatouille (Zucchini, tomatoes, onion, red pepper and yellow pepper). And added those to the pan for another 20 mins.

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I blended my ingredients for my chimichurri (ingredients below), cut my chicken breast down the middle, and filled the center with it. I placed the chicken breast on top of the ratatouille, spread some bread crumbs on top, and put the pan in for one last 20 mins and voila! The family loved it!  -J

Ingredients (ratatouille)

  • 1 zuchini
  • 3 red potatoes
  • 1 red onion, peeled
  • 1 red pepper, deseeded
  • 1 yellow pepper, deseeded
  • 4 plum tomatoes
  • olive oil to your liking
  • salt and pepper to your liking

Ingredients (Chimichurri)

    • 1 bunch flat leaf parsley
    • 8 cloves garlic, minced
    • 3/4 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1 lemon wedge (juice of)
    • 1 tablespoon diced red onion
    • 1 teaspoon dried oregano (optional)
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt