Happy Healthy Week

Grilled Persian Chicken

Ingredients:

1 1/2 oz. plain whole-milk yogurt
2 tsp. kosher salt, plus more to taste
1 1/2 tsp. ground turmeric 
1 tsp. finely grated lime zest or ground sumac
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper, plus more
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
4 bone-in, skin-on chicken thighs (about 1 1/2 lb.)
4 whole chicken drumsticks (about 1 1/2 lb.)
2 bone-in, skin-on chicken breasts (aprox. 2 lb.), halved crosswise
2 cups grape tomatoes
1 whole lemon, quartered
Neutral oil, for brushing and grill
Steamed jasmine rice (optional) and fresh cilantro, parsley, and mint leaves, for serving
How to Make It:
1. In a large bowl, mix yogurt, salt, turmeric, lime zest, cinnamon, cumin, black pepper, cloves, coriander, and cayenne. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag. Seal bag and refrigerate at least 4 hours or overnight.
2. Let chicken rest at room temperature 30 minutes before grilling. Thread tomatoes and lemon wedges onto skewers. Brush with oil; season with salt and pepper.
3. Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. Brush excess marinade of chicken; discard marinade.
4. Grill chicken skin side down until skin is golden brown, approximately 15 minutes. Turn and continue to grill until skin is charred, chicken is cooked through, and an instant-read thermometer inserted into thickest part of thighs registers 160°, about 10 minutes. Transfer to a plate and tent with foil. Let cool 10 minutes.
5. Grill tomato and lemon skewers, turning occasionally, until charred in spots, 5 to 6 minutes. Using a fork, remove tomatoes and lemon wedges from skewers.
6. Serve chicken and tomatoes with rice. Squeeze grilled lemon wedges over. Top with cilantro, parsley, and mint.

Grilled Peach Salad

Ingredients:

2/3 cups buttermilk
1 (5.3-oz.) container plain whole-milk Greek yogurt
1 tbsp. finely chopped fresh tarragon
1 tbsp. finely sliced chives, and more for garnish
1 tsp. fresh lemon juice
3/4 tsp. Dijon mustard
1/2 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
4 peaches, quartered
Vegetable oil, for brushing
3 heads baby iceberg or little gem lettuce (about 1 1/2 lb.), trimmed, cut into wedges 
1 c. mixed grape tomatoes, halved
1/4 c. toasted hazelnuts, roughly chopped
2 oz. crumbled blue cheese
How to Make It:
1. In a medium bowl, mix buttermilk, yogurt, tarragon, chives, lemon juice, mustard, and sugar; season with salt and pepper.
2. Prepare a grill for medium-to-high heat; preheat 5 minutes. Gently oil grates. Pat peaches dry, brush with oil, season with salt/pepper.
3. Grill peaches, turning halfway through, until lightly charred, 4 to 6 minutes per side. Move to a cutting board. Let cool a little, then cut into 1" chunks.
4. Arrange lettuce wedges on a platter. Top with peaches and tomatoes; season with salt/pepper. Drizzle some buttermilk-herb dressing over. Garnish with hazelnuts, blue cheese, and more chives. Serve with remaining dressing on the side.

Chef Salad

Ingredients:

6 cups chopped romaine
4 halved hard-boiled eggs
4 oz. ham, diced
4 oz. cooked and diced chicken or turkey breast
4 oz. crumbled bacon bits 
4 oz. cubed cheddar
4 oz. cubed Swiss cheese 
1 cup halved cherry tomatoes
1 sliced Persian cucumber
Kosher salt
Freshly ground black pepper
1 cup croutons
Any preferred dressing
How to Make It:
 1.Place lettuce in a large bowl or platter. Put remaining ingredients on top and season tomatoes, celery, and eggs with salt/ pepper. 
 2. Serve with any prefered dressing.

Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

Ingredients:

¼ c. tahini

¼ c. cold water and 2 tbsp., divided

¼ c. lemon juice

½ tsp. minced garlic and 2 sliced garlic cloves, divided

¼ tsp. ground cumin

½ tsp. divided kosher salt

1 c. green beans

1 small broccoli crown

4 (4 ounce)trimmed chicken cutlets

¼ tsp. ground pepper

2 tbsp. extra-virgin olive oil, divided

½ sliced large red onio

4 c. thinly-sliced kale

2 c. cooked brown rice

¼ c. chopped fresh cilantro
How to Make It:

1. Whisk tahini and 1/4 c. water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and 1/4 tsp. salt and whisk to combine. Set aside.

2. Trim green beans and half them. Break broccoli into florets. Measure 1 c. (reserve the rest for another use).

3 .Season chicken with the remaining 1/4 tsp salt/ pepper. Heat 1 tbsp. oil in large cast-iron skillet over medium heat. Add  chicken and cook until thermometer registers 160 degrees F, 3 to 5 minutes per side.  Put onto clean cutting board and tent with foil to keep warm.

4. Wipe  pan and add the remaining 1 tbsp. oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sliced garlic and cook for 30 seconds, then add the broccoli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in kale and add  remaining 2 tbsp. water. Cover then steam until vegetables are tender-crisp, 1 to 2 minutes.

5. Slice the chicken.

6. To serve, split rice and the vegetables between 4 bowls and top with chicken. Drizzle reserved dressing on and sprinkle with cilantro.

Chicken & Broccoli Stir-Fry

Ingredients:

2 (8-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
1/8 tsp. ground black pepper
1/8 tsp. salt
2 tbsp. canola oil, divided
8 c.  broccoli florets
1/4 c. water and 1 tbsp., divided
3/4 c. unsalted chicken broth
2 1/2 tbsp. hoisin sauce
1 1/2 tbsp. low-sodium soy sauce
1 tbsp. toasted sesame oil
1 1/2 tbsp. grated fresh ginger
1 1/2 tsp. grated garlic
1 1/2 tsp. seasoned rice vinegar
1/4 tsp. ground white pepper
1 tbsp. cornstarch
1/4 c. sliced scallions
1 tsp. white sesame seeds
How to Make It:


1. Evenly season chicken with black pepper and salt. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium heat. Add the chicken; cook, stirring occasionally, until lightly browned and a thermometer inserted in the thickest parts 165°F, 7 to 8 minutes. Transfer to a plate. Do not wipe the pan clean.

2. Return the pan to medium heat. Add broccoli and the remaining 1 tablespoon canola oil; stir until the florets are fully coated. Add 1/4 cup water; cover, and cook, undisturbed, until the broccoli is bright green and tender-crisp, about 2 minutes.

3. Whisk broth, hoisin, soy sauce, sesame oil, ginger, garlic, vinegar and white pepper together in a small bowl until fully combined. Pour the mixture over the broccoli; continue cooking over medium heat, stirring occasionally, until the mixture reduces by one-quarter, about 3 minutes.

4. Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl. Add to the pan; cook, stirring constantly, until the sauce has slightly thickened and coats the back of a spoon, about 1 minute.

5. Reduce heat to low. Add the chicken; cook, stirring, until evenly coated and heated through, about 3 minutes. Sprinkle with scallions and sesame seeds.

Grilled Persian Chicken

Ingredients:

1 1/2 oz. plain whole-milk yogurt
2 tsp. kosher salt, plus more to taste
1 1/2 tsp. ground turmeric 
1 tsp. finely grated lime zest or ground sumac
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper, plus more
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
4 bone-in, skin-on chicken thighs (about 1 1/2 lb.)
4 whole chicken drumsticks (about 1 1/2 lb.)
2 bone-in, skin-on chicken breasts (aprox. 2 lb.), halved crosswise
2 cups grape tomatoes
1 whole lemon, quartered
Neutral oil, for brushing and grill
Steamed jasmine rice (optional) and fresh cilantro, parsley, and mint leaves, for serving
How to Make It:
1. In a large bowl, mix yogurt, salt, turmeric, lime zest, cinnamon, cumin, black pepper, cloves, coriander, and cayenne. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag. Seal bag and refrigerate at least 4 hours or up to 24.
2. Let chicken sit at room temperature 30 minutes before grilling. Thread tomatoes and lemon wedges onto skewers. Brush with oil; season with salt and pepper.
3. Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. Brush excess marinade of chicken; discard marinade.
4. Grill chicken skin side down until skin is golden brown, about 15 minutes. Turn and continue to grill until skin is charred, chicken is cooked through, and an instant-read thermometer inserted into thickest part of thighs registers 160°, about 10 minutes. Transfer to a plate and tent with foil. Let cool 10 minutes.
5. Grill tomato and lemon skewers, turning occasionally, until charred in spots, 5 to 6 minutes. Using a fork, remove tomatoes and lemon wedges from skewers.
6. Serve chicken and tomatoes with rice. Squeeze grilled lemon wedges over. Top with cilantro, parsley, and mint.
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