Category: Fresh Recipes

Citrus Tequila Chicken with Pineapple Salsa Fresca

Citrus Tequila Chicken
The warm weather is in full swing in our neck of the woods. That means it’s time to fire up the grill and give the oven some vacation time. I am sharing this easy and awesome recipe for ‘Citrus Tequila Chicken with Pineapple Salsa Fresca.’ Juicy pineapple salsa compliments the smokey flavors in the chicken marinade. A bright and beautiful dish worth sharing, and the best part; it is a dish that won’t sabotage your fitness goals. I love a recipe that is so full of flavor guests don’t realize how healthy it is.


Recipe yields 4 servings

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Citrus Tequila Chicken with Pineapple Salsa Fresca

Citrus Tequila Chicken with Pineapple Salsa Fresca

Ingredients

  • For Chicken Marinade
  • 4 chicken breasts
  • 1/2 c tequila
  • 1/2 c olive oil
  • Juice of 1 lime
  • Juice of 1 clementine or small orange
  • 1 tbsp cumin
  • 1 tbsp garlic
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne powder
  • 1/2 tsp sea salt
  • For Salsa
  • 1 c pineapple, diced
  • 1/2 c red onion, minced
  • Juice of 1 lime
  • 1 handful cilantro, chopped
  • 1 c cherry tomatoes, quartered
  • 1/2 tsp red pepper flakes

Instructions

  1. Whisk together juices, tequila and olive oil.
  2. Add seasonings and whisk again. Reserve 1/2 a cup of marinade to glaze chicken while cooking.
  3. Pour marinade over chicken breasts. Refrigerate 4-8 hrs.
  4. Heat grill to medium heat. CAREFULLY add chicken (flames may increase due to alcohol) and cook 20 minutes flipping once and glaze with reserved marinade once.
  5. Combine salsa ingredients and refrigerate until serving.
http://freshandfit.org/citrus-tequila-chicken-pineapple-salsa-fresca/

Sun-Dried Tomato Basil Spread

sundried tomato basil spread

Many sauces and dressings are so easy to make at home, there is no need to buy store bought. If you can make a smoothie you can make today’s recipe. I made the recipe in my Nutri-Bullet in about 5 minutes. This Sun-Dried Tomato and Basil Spread is the perfect topping for pizza, veggies, as a brushcetta on toast points, or add a little cream and top over pasta. It is a nice alternative to traditional toppings and can be an unexpected condiment to add to your arsenal. Enjoy!

yields about 1 cup

1 c sun-dried dried tomatoes
1/2 c olive oil
1 tsp minced garlic
6 medium basil leaves

Combine all four ingredients in a food processor or blending gadget.

sun-dried tomato basil spread2

Blend until smooth yet thick. Store in small mason jar or tupperware in refrigerator.

Almond and Rosemary Pesto with Roasted Peppers

Almond, rosemary, and roasted pepper pesto

Making homemade condiments and spreads is a fun way to put your personal touch on dishes. The condiments and spreads are what give a dish that extra pizzaz. This almond and rosemary pesto with roasted peppers is a simple and very versatile topping for pizza, pasta, chicken and really whatever you feel like adding it to. Fresh herbs and sweet roasted peppers make this a go to recipe any time of year.

1 c almonds
1 c olive oil
1/2c grated parmesan
1 tsp minced garlic
1/2 tsp chili flakes (optional)
1/8 c Rosemary leaves
5 Basil leaves
1 large bell pepper or 5-6 mini bell peppers

Cut bell pepper in half lengthwise and remove seeds.

Turn oven to broil at 450. Place peppers on baking sheet, cut side down. Bake until lightly blackened and soft. 7-8 minutes. Larger peppers may require more time.

Roasted pepper, almond and rosemary pesto

Carefully remove from oven and place in ziplock bag for 20 minutes.

Remove skin from peppers.

Combine all ingredients except oil in a food processor and pulse until well combined.

Roasted pepper, almond and rosemary pesto

Drizzle in oil and blend until smooth yet thick.

Store in airtight container in refrigerator.

Roasted pepper, almond and rosemary pesto

Spiced Chicken Skewers with Riced Cauliflower and Rocket Medley

Spiced Chicken and Cauliflower Rocket Medley

Cauliflower rice has become mainstream in the nutrition and cooking world. It enables anyone trying to cut back on starchy simple carbohydrates to amp up their nutrition and still feel like you are getting to indulge in a rice dish. Today’s recipe for ‘Spiced Chicken Skewers with Riced Cauliflower and Rocket Medley’ is an exotic dish that is heavy on fresh flavors and great nutrition. The chicken skewers would be great on the grill during warmer months. The dish is also vegetarian friendly, just serve the skewers on the side.

Recipe makes 8 small chicken skewers and 8 cups of cauliflower and rocket medley

For Chicken

2/3c Greek yogurt
1 tsp turmeric
1 tsp cumin
1 tbsp Apple cider vinegar
2 chicken breasts, cut into large cubes

For Rice Medley

1 head cauliflower, cut into florets
1 1/2 tsp minced garlic
1 can chickpeas, drained
3 cups rocket/arugula, set 2 cups aside.
3-4 basil leaves, chopped
3 mint leaves, chopped
1 bunch Cilantro, chopped
1 tbsp cumin
1 tbsp olive oil
Sea salt and black pepper to taste

Coat chicken in mixture and marinate for 1-24 hours.

Slide chicken onto skewers.

Spiced Chicken and Cauliflower Rocket Medley

Grill or cook on flat top until juices run clear about 15 minutes. Flip once.

Pulse cauliflower florets in food processor until finely chopped.

Spiced Chicken and Cauliflower Rocket Medley

Heat 1 tbsp olive oil in a large skillet. Add cauliflower rice and minced garlic. Stir in cumin. Cook 5 minutes.

Add chickpeas. Cook until hot, about 5 minutes. Turn off heat.

Stir in chopped herbs and 1 cup rocket. Season with salt and pepper.

Spiced Chicken and Cauliflower Rocket Medley

Serve chicken skewers over 2 cups reserved rocket, cauliflower and rocket medley

Spiced Chicken and Cauliflower Rocket Medley