Broiled Mediterranean Chicken w/ Roasted Cauliflower

I will begin by sharing that I don't think I have ever knowingly eaten Cauliflower. But because I am trying to stay on the healthy veggie train I saw this beautiful head and decided to take it home with me and give it a try.

I goggled and asked friends for suggestions put them all together and came up with this. Nothing like finding something that works and adding your own twist.

Thursday's Treat...Broiled Mediterranean Chicken w/ Roasted Cauliflower!

Ingredients:
-cauliflower
-chicken cutlets
-parm cheese
-olive oil
-lemon juice
-parsley
-garlic cloves
-paprika
-oregano
-salt
-pepper

I enjoy Mediterranean dishes because of all the herbs and spices etc that you get to use. I enjoy taking all my little bottles out and sprinkling a little of this and that lol the small pleasures of life.

I started with washing my chicken then prepped it with 1tbsp of lemon juice, 1 tbsp of Olive oil, 1 tbsp of parsley, 1 thin sliced garlic clove, 1/2 tsp paprika, 1/2 tsp of oregano, pinch of salt and pinch of pepper mixed well and set aside. Then I moved on to my Cauliflower first I cut the head down to smaller florets and added 1 1/2 tbsps of Olive oil, pinch of salt, pinch of pepper, 2 tbsps of Parm cheese and 1 thin sliced garlic clove mixed well in a bowl and then on a baking sheet use piece of aluminum foil spray with pam lay the cauliflower out and place in toaster oven on bake at 450 for about 25 minutes.

Once my Cauliflower was done I set aside in a serving bowl and used same baking sheet to lay out my chicken cutlet pieces, I lowered the temp to 325 switched to broil and put my timer on 20 minutes turning my pieces at 10 minutes in. I served meal with some Avocado slices yummy!!!

I will be adding Cauliflower to my shopping list more often, thanks to my volunteer team at the Far Rockaway pantry for suggesting this wink wink. Enjoy!

Always stress free xo

Mari

MY own Chinese Takeout Lunch

Hey dolls so I had a few people stop by after my volunteer date over the weekend and I wanted to put something together quickly. I had some great veggies in the fridge I didn't want to go to waste plus I didn't want to be in the kitchen to long I'd rather be eating and yapping so because I love Chinese takeout and that is my go to when I have company sometimes I decided to make my own.

Thursday's Treat... Broccoli, Carrots & Mushrooms served with Noodles!!!

Ingredients:
-broccoli

-mushrooms

-baby carrots 

-garlic cloves

-brown sugar

-soy sauce

-sea salt

-Olive oil

-wok

-noodles

What I loved the most about this dish was most of it was done in one pot/wok lol.

Ok so I took 3 handfuls of medium size broccoli florets, 6 medium mushrooms and 5 baby carrots rinsed and cut to manageable pieces. I cut 4 garlic cloves very thinly sliced and added it to my Wok along with 3 tbsps of water on medium heat and put in my veggies. As it cooked down I then added 3 tbsps of brown sugar, less than 1/3 cup of soy sauce, 1 tsp of sea salt, 1 1/2 tbsp of Olive oil and mixed it all together. I cooked my noodles as I would normally cook any pasta and when ready added to my wok mixed very well...done!

It was delish, everyone was very happy even the ones who didn't care for veggies too much. Easy cleanup and healthy. I had plenty of time to chat away and read my Shape magazine. Enjoy!

Always stress free xo

Mari