Thinly pounded chicken breasts are one of the best ingredients to keep on hand for nights when you’re short on time. Whether you’re sauteeing or grilling, cutlets cook quickly but remain moist. Add my favorite secret weapon, capers, and you’re halfway to dinner already!
Remember my friend Shira from earlier this week? Well she’s back again to share another super-healthy (and super-delicious) recipe. This chicken soup is anything but boring-- sweet potatoes and almond butter create a rich texture and flavor and balance out the sometimes-bitter taste of collard greens. And remember, for more recipes just like this one, check out "Eat Clean" every Monday and Thursday.
Did you know that today is National Pi Day (as in 3.14)? I’m celebrating with this savory pot pie that is lightened up and topped with layers of flaky phyllo dough. It’s the delicious comfort-food dish you’re craving minus calories and fat, plus it’s pretty simple. You do the math, but I think it all adds up to dinner tonight.
Lucinda Scala Quinn shreds a poached chicken and prepares salsa Verde with Serrano peppers and tomatillos. Lucinda uses poached chicken as the juicy filling in an enchilada casserole. Lucinda Scala Quinn prepares a simple chicken soup with carrots, parsley and scallions. A delicious chicken salad is also prepared.