Saturday, November 12, 2011

Grilled Chicken with Green Tomato Salsa and Succotash

It was last friday night, usually our date night, but there was no money in the budget for a dinner out. The only thing in the refrigerator was a grilled chicken breast and the only thing on the counter was green tomatoes I got free from a coworker and an avocado. What do you do? This recipe!! The dinner was simple and absolutely delicious. The best part was that it is made with things you probably keep around anyway! I hope you try it and enjoy!
   I also want to take a minute and let you know the ways you can get my recipes whenever I post. You can "follow" me on the main blog page and/ or you can get emails of my recipes when I post. At the top right of the blog page there is a place to enter your email address! This way feeding your genes is convenient!

Serves: 2

1 grilled chicken breast (you can buy a grilled breast from Whole Foods or use a left over breast you did)
garlic powder, onion powder, red ground pepper

Cut breast into strips widthwise. Sprinkle both sides of strips with garlic powder, onion powder, ground red pepper, sea salt and freshly cracked black pepper.
Heat a medium skillet over medium high heat. Cook strips 2 minutes per side. Remove to plates.

8 small green tomatoes, quartered
1 avocado, flesh removed from peel, pitt removed and avocado large diced
1 lime, juiced
1/4 cup fresh cilantro leaves
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper

Place all ingredients in the bowl of a food processor. Blend. Serve over chicken.
you will have left over salsa. Just store in the refrigerator and use it like regular salsa!

Serves: 2

1 red bell pepper
1 orange bell pepper
1 cup frozen lima beans
1 cup frozen corn
½ medium onion, diced
1 tbs minced garlic

Cook lima beans and corn according to package directions. Drain.
In a large skillet, heat 1 tsp olive oil over medium heat.  Add onion and bell peppers. Sauté 5 minutes. Add corn and lima beans. Saute 5 minutes. Add garlic. Saute 1 minute. Add ½ tsp sea salt and 1 tsp freshly cracked black pepper. Now Eat!

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