Dinner on Deadline
To get people to eat well, you don't have to say a word. Just cook delicious, healthful food for them.
/arc-anglerfish-arc2-prod-pmn.s3.amazonaws.com/public/S7GQ6NN6CRBNTIQLRW7MYQVABQ.jpg)
To get people to eat well, you don't have to say a word. Just cook delicious, healthful food for them.
I chose the accompanying recipe because it represents my general, everyday-easy cooking style, and it is the perfect recipe to bridge the summer-fall seasons.
Ancho Chicken with Warm Corn,
Zucchini, and Tomato Salad
4 servings
1 teaspoon ancho chili powder (may substitute mild chili powder or paprika)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 thin-cut boneless,
skinless chicken breasts (about 5 ounces each) 4 teaspoons olive oil 1/2 small onion, diced 1 medium zucchini (about 8 ounces), diced 1 pint grape tomatoes, each cut in half 11/2 cups corn kernels (from 1 large or 2 small ears fresh corn, or use frozen corn kernels) 1 clove garlic, minced Flesh of 1 avocado, sliced 3 tablespoons lime juice 3 tablespoons fresh cilantro leaves
1. Stir together the chili powder, cumin, garlic powder, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken; cook for a total of about 6 minutes, turning as needed, until lightly browned on both sides and cooked through. Transfer the chicken to a plate.
3. Add the remaining 2 teaspoons of oil to the skillet; once the oil is quite hot, add the onion and stir to coat. Cook for about 2 minutes or until soft, then add the zucchini, tomatoes, corn, and garlic; cook until all of the vegetables are soft but retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
4. Divide vegetable mixture among plates; top each with a piece of chicken and a few slices of avocado. Sprinkle with the lime juice and cilantro.
Per serving: 350 calories, 37 g protein, 22 g carbohydrates, 14 g fat, 2 g saturated fat, 80 mg cholesterol, 410 mg sodium, 7 g dietary fiber, 6 g sugar