The other night I made a delicious Santa Fe Chicken Salad! I want to share it with you!
I marinated the chicken in lemon juice, lime juice and salsa just for an hour. Once I put everything together in the giant salad bowl I baked it for 25 min at 350 degrees turning it at the halfway point- just like this in this pan.
Next I chopped up peppers, red onions, asparagus, tomatoes, green onion, lettuce, basil and cubed some cheese-cheddar and mozzarella blend. I let the chicken marinade for a while as I chopped everything up…..
Last, I made my own dressing using the ingredients pictured below…..
Then I saw that I had on hand already “baby salad size frozen shrimp” and “spicy chicken sausage” so I bought the chicken and went from there….Protein is most important to me so that is what I tend to focus on the most and then let the rest fall into place.
Step 1: cube about 1/2 lb. chicken breast and cook on med heat with the following seasonings:1 teaspoon each paprika, oregano, blk pepper, crushed red pepper, garlic powder and dash of cinnamon (place together in a small bowl and stir as you will need half of the mixture for the shrimp/sausage in a min) for about 10 to 12 min using a teaspoon of olive oil to coat the pan prior.
Step 2: cook the shrimp and sausage (use about 1/2 lb combined of both) with the same seasoning mixture you used on the chicken (you should have about half left over) on med heat for about 6 to 8 min.
Step 3: chop 1/2 c each spanish onion, green onion, green pepper and sautéed those in a deep skillet on low to med for about 8 min with a little bit of olive oil.
Step 4: chop 3/4 c tomatoes and 1/4 c fresh parsley and add to the veg mix, stirring for another 4 min.
Step 5: add all protein to veggies in deep skillet along with 2 cups rice (brown or jasmine) and approx 3 cups hot water. Bring to a boil and then cover and simmer on low for about 15 min until the rice is cooked-but has not soaked up the liquid….you need and want some liquid when all said and done! Feel free to add hot sauce to kick it up a notch here…mine was only med spice temp.
I took his recipe and tried to make it budget (I didn’t use all of the Emeril suggested ingredients) and a little more health friendly!
Try this with all recipies…..you can see from his picture in the recipe and my picture they don’t look the same but it still tasted incredible!!!
In this post I want to try to show you how easy and quick it can be to eat healthy…..
On Tuesday I chopped my veggies-tomatoes, zucchini, red onion and green onion-about 2.5 cups total
I cooked 1 package of chicken and cubed it so I can easily throw it in a pita pocket, salad or mix it with some rice or quinoa.
I boiled 2 eggs so I had them ready for when I wanted to add them too!
I had on hand already brown rice, quinoa, tuna, feta and mozzarella cheeses and lettuce.
If you take a little time 1 or 2 days a week to prepare your meals or part of your meals you will be more inclined to throw together something healthy quickly rather than stopping and grabbing something quick-that rarely ends well!! Try it this week and see if it works for you!!
This is what I ate all week for lunch and dinner. I spent maybe 5 min at the most putting it together and making a little homemade dressing each time if I wanted to add it. Below are pictures so you can see how I basically ate the same thing over and over again BUT I never got bored with it…..
My way-so you can see about how big of a portion each takes up on my plate, mine was dressed with a homemade wasabi, rosemary, lemon, red wine vinegar and olive oil dressing. Max’s way-chopped up into bite sizes and mixed all around so the quinoa sticks to each bite. His was dressed with just a little olive oil and red wine vinegar. We were both feeling very happy and balanced after this meal!!! Give it a try!