2 large boneless and skinless chicken breasts halved to make 4 cutlets
1 lemon, juiced
1/4 teaspoon lemon zest
1/3 cup all-purpose flour
2 Tablespoon olive oil
3 Tablespoon butter
1 cup low sodium chicken broth
2 garlic cloves, minced
2 Tablespoon capers, drained and rinsed
fresh parsley, chopped
salt & pepper
Evenly sprinkle salt & pepper over chicken breasts. Add all purpose flour to a shallow bowl and dip chicken into flour on both sides – shake off access flour.
In a small bowl whisk chicken broth, lemon juice + zest, and capers together. Set aside for later.
Heat olive oil and butter in a large pan. Add breaded chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan.
In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth mixture to garlic – whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often.
Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.
Recipes For Dinner Healthy Yummy-Recipe 2
2 cans chickpeas
1/2-1 cup peanut sauce (click for recipe)
4 cups chopped & de-stemmed kale
2 cloves garlic
2 tbsp olive oil
2 cups cooked jasmine rice
First, prepare the peanut sauce if you haven’t already. I suggest keeping it on the thicker side for this recipe.
Drain and rinse the chickpeas and add to a pan on the stove.
Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about 1/3 cup and saving some more for drizzling on the final bowls.
Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!
Recipes For Dinner Healthy Yummy-Recipe 3
8 oz ground beef
1 cup broccoli florets, chopped
1 cup cooked quinoa
3 garlic cloves, minced
1 1/2 Tbsp tamari sauce
2 spring onions, chopped
1 carrot, chopped
1 Tbsp olive oil
some crushed red pepper
1 cup spinach, chopped
2 Tbsp cilantro, chopped
In a large non-stick pan cook the beef for a few minutes at medium / medium-high until almost done. Cover with a lid if needed.
Add olive oil, garlic and crushed red pepper (spicy and optional!) and sauté until fragrant.
Stir in the broccoli and let cook for 2-3 minutes. Then add the soy sauce and stir in the carrots, spring onions and quinoa.
Have a taste and adjust for salt if needed (you can add some more tamari sauce), cook while stirring for a few more minutes.
Stir in the cilantro and
spinach (if desired!) and turn the heat off.
Recipes For Dinner Healthy Yummy-Recipe 4
1/3 cup teriyaki sauce (use recipe below or San-J Teriyaki)
2 (4-ounce) salmon fillets
3 cups chopped broccoli florets
1/2 Tablespoon avocado or melted coconut oil
1 cup cooked white or brown rice
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 bunch green onions, chopped
1/2 avocado, quartered and sliced
1 lime, quartered
sesame seeds or gomasio (optional)
1 Tablespoon avocado oil
¼ cup low sodium tamari (or soy sauce)
½ Tablespoon maple syrup
2 cloves of garlic, minced
1 teaspoon apple cider vinegar
½ teaspoon fresh ginger, grated or minced
Make homemade teriyaki sauce (if using) by whisking together all ingredients in a small bowl.
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
Preheat oven to 425ºF and lightly grease a baking sheet.
Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half.
Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes. Cook or reheat rice while the salmon and broccoli are baking.
Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.