This is just one more way to cook with minimal ingredients, healthy combination of protein and sides and better yet, in no time. Boom!
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.25 or $3.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 (HOWEVER, YOU CAN DOUBLE THIS RECIPE TO SERVE 4) Ingredients 2 Chicken tenders ($2.50) 2 tsp. Angie’s dry seasoning (.25) 3 tbsp. Angie’s basting olive oil (.50) 2 ½ c. Broccoli florets ($2.00) 2 tbsp. Angie’s homemade Tzatziki (or purchased) (my recipe is listed below) (.50) A handful of Dill weed, rinsed, pat dry (.25) 1 avocado ($1.25) Directions Prep the tenders, remove any fat, pat dry and season with my basting olive oil and dry seasoning to-taste. Then sprinkle some of the chopped dill weed. Refrigerate. Rinse and quick boil the broccoli florets until bright green and a bit tender. Drain the water and season with my basting olive oil and dry seasoning to-taste. Set aside. Rinse the dill weed, dry, remove from stems, discard the stems, then chop. Now, in a skillet, sauté the broccoli until nice golden brown, remove, set aside. In the same skillet pan seared the chicken tenders until done and golden brown. You are now ready to plate, just slice the avocado, place a dollop of the tzatziki sauce, the chicken tenser and broccoli, garnish with some dill weed and you are done. ENJOY! BONUS MY HOMEMADE TZATZIKI SAUCE IN CASE YOU WANT TO MAKE IT Ingredients 1 c. fat free Greek yogurt, tilt the container, drip the liquid, use the thicker part ($1.25) 2 med. size garlic cloves, peeled and grated (.10) ¾ c. grated cucumber, squeeze, strain to get most of the liquid out (.50) 1 ½ tbsp. of fresh lemon juice (.50) 1 ½ tbsp. of chopped dill, (no stems) ($1.00) ½ tbsp. of my basting olive oil (.50) ¼ tsp. of my dry seasoning or sea salt (or to-taste) (.10) Directions Prep the ingredients as I indicated under the Ingredients. Add the yogurt to a medium size bowl. Then add all the other prep ahead ingredients. Mix well to combine and refrigerate. It last about a couple of weeks refrigerated. (That is if you don’t eat it all before that time, smile. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |