Quick & Easy — Page 3

Grilled Chicken Margherita

on July 14, 2020

If you’re looking for a great to-go meal, look no further. My grilled chicken margherita is super easy, incredibly tasty, and is ready in less than 30 minutes!

INGREDIENTS

4 boneless skinless chicken breasts, pounded to less than 1-inch thickness
2 tbsps. olive oil
1 tsp. garlic powder
1 tsp. Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
4 slices mozzarella cheese
½ cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
½ cup packed basil leaves, very thinly sliced
½ cup basil pesto
Salt and freshly cracked black pepper, to taste

INSTRUCTIONS

In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.

Grill chicken over medium-high heat for about 6-8 minutes on each side or until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook for another minute or so until melted.

In a separate bowl, toss pesto, tomatoes, lemon juice, and basil leaves together. Then, top each chicken breast with about 3 tbsps. of the mixture. Add freshly cracked black pepper to taste. Serve immediately.

Filed Under: Chicken & Poultry, Quick & Easy

Calabacitas

on July 14, 2020

When it comes to veggie-loaded recipes, calabacitas is one of my go-to dishes. While Calabacitas are best enjoyed in the fall when all the produce is in season, this traditional New Mexican meal is a fan favorite year-round.

INGREDIENTS

1 tbsp olive oil
1 yellow onion diced
1 poblano pepper (roasted and diced)
3 cloves garlic minced
1 zucchini diced
1 yellow squash diced
1 cup frozen roasted yellow corn from Trader Joe’s
(1) 4oz. can roasted green chiles from Trader Joe’s (optional)
⅓ cup coarsely chopped fresh cilantro
½ cup Roma tomatoes chopped (optional)
Kosher salt and freshly cracked black pepper, to taste
¼ cup crumbled cotija cheese (optional)

INSTRUCTIONS

In a large cast iron skillet, heat olive oil over medium high heat. Add the onion and roasted poblano pepper. Sauté for 4 to 5 minutes until the onion is translucent. Add the garlic and stir to combine.

Add the zucchini and yellow squash. Cook for another 5 minutes until slightly soft. Stir in the corn (and if desired the green chile). Continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the cilantro (and if desired, the chopped tomatoes). Stir to combine.

Top the mixture with cotija cheese. Add kosher salt and freshly cracked black pepper to taste. Serve warm.