The recurring theme of this week is quick and easy, yet healthy and delicious meals. Last night this meant a beautiful salad that included enough ingredients to count as an actual meal. Altogether, this took about 15 – 20 minutes.
The key to creating great flavors for this salad is marinating the chicken for two days (well, at least 24 hours).
What you’ll need
– chicken breast
– 1/2 – 1 tbsp minced garlic
– juice of one lemon
– olive oil
– Adobo seasoning
– ground pepper
– hot Spanish paprika
– red bell pepper, chopped (for when you cook)
– Newman’s Own Caesar Dressing (for when you cook)
Clean chicken of any fat (my least favorite part of preparing chicken and even on boneless/skinless, there’s always some left). Place chicken in a bowl. Season generously with Adobo, pepper, paprika. Add lemon juice, minced garlic and a splash or two of olive oil. Flip chicken and season on other side, and mix all ingredients until the chicken is evenly covered. Marinate for at least 24 hours.
On the day you plan to cook it, heat skillet on medium heat. Add chicken (no oil necessary). Cook until opaque and drain juices. Keep heating until chicken browns a little. Add a couple splashes of Newman’s Own (seriously, the only salad dressings I use) and stir. Add chopped red bell peppers and saute until tender. Serve over your favorite salad combination, mixed with the dressing.
In this salad
– baby greens mix (includes arugula, romaine and some others)
– Claussen pickles
– black olives
– white mushrooms
– shredded carrots