These days no one really has the time to spend hours in the kitchen. For these delicious, wholesome meals, all it takes is around 30 minutes or less from start to finish.

Chili-Garlic Chicken with Avocado-Cherry Salsa

Image Source: Country Living

Image Source: Country Living

Recipe Courtesy of Marian Cooper Cairns/Country Living

Grilled chicken just got a whole lot better with this flavorful marinade and fresh, tangy salsa.

Ingredients:

  • 4 (6- to 8-oz.) boneless, skinless chicken breast halves
  • ¼ cup extra-virgin olive oil, divided
  • 1 garlic clove, chopped
  • 1 avocado, chopped
  • 2 cup sweet cherries, pitted and chopped
  • 1 small shallot, chopped
  • ½ jalapeno, seeded and chopped
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime zest plus ¼ cup lime juice, divided, plus wedges for serving
  • 1 teaspoon chili powder
  • Salt and fresh ground black pepper to taste

Directions:

Combine the garlic, 3 tablespoons of oil, 2 tablespoons lime juice, chili powder, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large zip-lock bag. Add the chicken, seal, and turn to coat. Marinate the chicken in the refrigerator for about 15 minutes but no more than 2 hours.

Meanwhile combine the cherries, shallot, jalapeno, cilantro, remaining 1 teaspoon oil, and remaining 2 teaspoons of lime juice in a bowl. Season with salt and pepper to taste. Let it sit for about 15 minutes, and then fold in the avocado.

Heat the grill to medium-high. Remove the chicken from the marinade, and use paper towels to pat dry. Grill over direct heat, covered, for approximately 6 minutes on each side, until the internal temperature reaches 165 degrees F.

Serve with salsa and lime wedges. Enjoy!

Mediterranean Pork and Orzo

Image Source: Taste of Home

Image Source: Taste of Home

Recipe Courtesy of Taste of Home

 Enjoy the savory taste of tender pork tenderloin, with compliments of fresh baby spinach, tomato, and whole wheat orzo.

Ingredients:

  • 1 ½ pounds pork tenderloin
  • 2 tablespoons olive oil
  • 3 quarts water
  • 1 ¼ cups uncooked whole wheat orzo pasta
  • 1 teaspoon coarsely ground pepper
  • ¼ teaspoon salt
  • 1 package (6-oz.) fresh baby spinach
  • 1 cup grape tomatoes, halved
  • ¾ cup crumbled feta cheese

Directions:

Rub the pork with pepper and cut into 1 inch cubes. Heat olive oil in a large non-stick skillet over medium heat. Add the pork, and cook and stir for 8 to 10 minutes, or until no longer pink.

As the pork cooks, bring water in a Dutch oven to a boil. Stir in the orzo and salt. Cook uncovered for 8 minutes. Stir in the spinach and cook for another 45 to 60 seconds, or until the orzo is tender and the spinach is wilted. Drain.

Add the tomatoes to the pork and heat through. Stir in the orzo mixture and feta cheese. Serve and enjoy!

Grilled Fish Tacos

Image Source: Daily Burn

Image Source: Daily Burn

Recipe Courtesy of Perry Santanachote/ Daily Burn

This impeccable grilled fish taco is prepared with tilapia fillets, but any white fish will do. The tacos taste amazing on their own, but also go well with a side of fresh guacamole.

Ingredients:

  • 4 (4-oz.) tilapia fillets
  • ¼ cup canola oil
  • 1 lime, cut into 4 wedges
  • 1 tablespoon ancho chili powder
  • 2 jalapenos, chopped and divided
  • 4 plum tomatoes, chopped
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove
  • Pinch of salt
  • Olive oil cooking spray
  • 8 soft (6-in.) corn tortillas
  • ¼ small head of cabbage, shredded

Directions:

Place the fish fillets in baking dish. Squeeze 3 lime wedges over it. Whisk together the oil, chili powder, and half of the jalapeno, and pour over the fish. Let the fish marinate for 15 minutes, while you prepare the salsa.

To make the salsa, mix the tomatoes, onion, cilantro, garlic, remaining jalapeno, and remaining lime juice in a small bowl.

Heat a large skillet over medium-high heat. Season the fish with salt. Coat the pan with cooking spray, and add the fish. Cook for 2 minutes. Flip the fish and cook for 1 minute.

Heat the tortillas over medium-high heat one at a time. Heat them directly on the eye of the burner for 20 seconds on each side, or until lightly charred. Arrange half of the tilapia fillet on each tortilla and garnish with cabbage and salsa. Serve and enjoy!

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