So hopefully this will give you some yummy, healthy recipes that will inspire you to become the next Food Network star :)
p.s. All the recipes are dinner recipes because i'm never home for lunch, but take the leftovers and make them into a delicious lunch too!
Day 1: Grilled Lemon Chicken with Olive Oil and Lemon Smashed Potatoes
Grilled Lemon Chicken:
serves 4
1 garlic clove, peeled
1/2 teaspoon salt
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon black pepper
4 (5-oz) skinless boneless chicken breasts
Chopped fresh flat-leaf parsley
1. With side of large knife, mash garlic with salt until it forms a paste.
2. To make marinade, combine lemon zest and juice, oil, garlic paste, oregano, and pepper in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; add chicken. Refrigerate, turning bag occasionally, at least 30 minutes or up to overnight.
3. Spray grill rack with nonstick spray. Pre-heat grill to medium fire using direct method.
4. Remove chicken from marinade; discard marinade. Place chicken on gril rack and grill until cooked through, about 6 minutes per side. Serve sprinkled with parsley.
Hint: (kind of obvious) The longer the chicken marinates in the lemon mixture, the more intense the lemon flavor.
Olive Oil and Lemon Smashed Potatoes:
serves 6
2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine potatoes and enough water to cover by 1 inch in large saucepan; bring to boil. Reduce heat and simmer until tender, about 12 minutes; drain. Remove saucepan from heat.
2. With potato masher, coarsely mash potatoes. With wooden spoon, beat in oil, lemon zest and juice, salt, and pepper.
Top the chicken off with some parsley and serve the two with a spinach salad with strawberries, slivered almonds, feta, and dressing of your choice!
