You will be delighted by how pretty these wide cucumber ribbons look on the plate and how easy they are to create.
Cucumbers are a stellar source of vitamins A, C, and K, as well as potassium and calcium.
1 cup quinoa 2 cups water 2 English cucumbers 2 plum tomatoes, cut into eighths 1 cup chopped broccoli ½ cup pitted, sliced green olives 1 scallion, both white and green parts, chopped 1 tablespoon chopped fresh oregano ¼ cup olive oil 2 tablespoons white wine vinegar Sea salt Freshly ground black pepper
1. Rinse the quinoa under cold running water to remove its bitter flavor. In a small saucepan, combine the quinoa and water and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes. Transfer to a dish and refrigerate until cool.
2. While the quinoa is cooking, use a vegetable peeler to shave the cucumbers into long strips. Arrange the cucumbers on a large platter.
3. In a large bowl, stir together the cooled quinoa, tomatoes, broccoli, olives, scallion, and oregano. Spoon the quinoa mixture into the center of the cucumber noodles.
4. In a small bowl, whisk together the olive oil and vinegar and season with salt and pepper.
Drizzle the dressing over the entire dish and serve. PER SERVING: Calories: 358; Total fat: 18g; Saturated fat: 3g; Carbohydrates: 43g; Sugar: 8g; Fiber: 7g; Protein: 10g Lemon-
Garlic Skillet Chicken This simple one-skillet meal is perfect for a busy weeknight.
Plan a little extra time to marinate the chicken in advance, and you can be ready to eat in 15 minutes.
Not only do lemons so brightly season simple meals like this, they also are an excellent source of vitamin C and are high in potassium and vitamin B1. ¼ cup freshly squeezed lemon juice 4 tablespoons olive oil, divided 6 garlic cloves, minced 1 tablespoon chopped fresh oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 pound boneless, skinless chicken breast tenders Sea salt Freshly ground black pepper 1 onion, sliced 2 lemons, cut into
wedges Chopped fresh parsley, for garnish
1. In a medium bowl, combine the lemon juice, 2 tablespoons of olive oil, garlic, oregano, cumin, and coriander and mix well.
2. Season the chicken with salt and pepper and then place the chicken and the onion in the marinade. Toss to coat. Cover and let rest for at least 20 minutes or refrigerate for up to 8 hours.
3. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
4. Add the chicken tenders to the skillet in a single layer, discarding any marinade left behind.
5. Cook on each side for 6 to 7 minutes, flipping once, until browned and the juices run clear.
6. Transfer the chicken and onions to a serving platter.
Serve with the lemon wedges and garnish with parsley. SUBSTITUTION TIP: Replace the chicken breast tenders with boneless, skinless chicken thighs if desired. Or if you have chicken breasts on hand, simply prepare them for this recipe by cutting each breast into four or five lengthwise strips. PER SERVING: Calories: 349; Total fat: 21g; Saturated fat: 3g; Carbohydrates: 7g; Sugar: 3g; Fiber: 2g; Protein: 40g.