I chose these three recipes because I believe they are fairly easy to make and enjoy all of them. I tried to include recipes that differ from one another so that at least one might appeal to the reader. If i had to pick between the three of these recipes I would say that the salmon is my favorite because it can be easily paired with whatever side vegetable you’re in the mood for that day.
Chicken and Asparagus Penne*
Ingredients:
1 pound penne pasta
2 tablespoons olive oil and ¼ cup olive oil
4 cloves garlic, diced
1 pound chicken breasts, cubed
Salt, to taste
Pepper, to taste
½ cup chicken broth
1 pound asparagus
1 cup grated parmesan cheese
2 cups cherry or grape tomatoes
Preparation:
1. In a pot, cook pasta according to package instructions, drain, then set aside.
2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
3. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
4. Add cooked chicken, penne, ¼ cup olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
5. Serve while hot.
https://www.buzzfeed.com/robertbroadfoot/chicken-penne?bffbtasty&ref=bffbtasty&utm_term=.alZlaaRXAX#.mlalbbQz9z
Grilled Salmon*
Ingredients:
2 salmon fillets
¼ cup olive oil
Salt, to taste
Pepper, to taste
3 lemons (1 juiced, 2 sliced)
2 cloves garlic, minced
3 sprigs rosemary (1 for marinade, 2 for grilling)
1 sprig thyme
Garnish:
Parsley
Preparation:
1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Preheat only half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
6. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.
7. Close the cover and grill for 20 minutes.
8. Enjoy!
https://www.buzzfeed.com/clairenolan/keep-it-fresh-on-the-grill-this-weekend-with-this-citrus-sal?bffbtasty&utm_term=.ymY866XB1B#.py1Oppq8X8
Chicken Fajita Bowl*
Ingredients:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 pounds chicken breasts, sliced in half
2 tablespoons taco seasoning
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
1 lime, juiced
1 can diced tomatoes, drained
Cooked brown rice
Garnish
Sour cream
Guacamole
Cilantro
Preparation:
1. In a slow cooker, place half of the bell peppers and onion.
2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
4. Cover and cook on high for 3 hours.
5. Remove chicken from the slow cooker, shred, and return to slow cooker.
6. Cover until heated through.
7. Serve over brown rice with sour cream, guacamole, and cilantro.
https://www.buzzfeed.com/hannahwilliams/easy-chicken-fajita-bowls?utm_term=.we9JZZz0v0#.ah35220e6e
I like these recipes because they are similar to the recipes that I posted. I have actually made versions of the chicken penne and the grilled salmon myself and they came out delicious. I will definitely try to make the chicken fajita bowl at some point after seeing this post.