- Cook corn and edamame
- Prepare dressing
- Cook chicken
- while chicken is cooking, make wraps
Lemon zest chicken
Lemon zest is so refreshing! Invest in a good quality (not expensive) zester and you will forever thank me! If you have fresh corn, its even better, just slice it off the cob and add it to the salad bowl with the cooked edamame.
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Ingredients:
- 1 bag frozen corn
- 1 bag frozen edamame shelled
- 8 pieces pargiot boneless skinless chicken thighs, cut into strips
- 1 1/2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 lemons 1 zested and both squeezed
- 2 cloves garlic zested
- 1 tablespoon fresh ginger zested
- 1 tablespoon honey
- 1 red pepper chopped
Directions:
- Bring a large pot of water to a boil and add the corn and edamame (don’t defrost). Cook for 4 minutes and drain.
- Prepare a large skillet on high heat. Sprinkle the chicken with 1 teaspoon of salt and pepper. Add 2 tablespoons of olive oil to pan and get hot. Add the chicken, in batches if have to and cook for 5 minutes per side.
- While it’s cooking, in a large serving bowl or dish, add the remaining olive oil, salt, and the rest of the ingredients (including the edamame and corn) and mix well.
- When the chicken is cooked, add the contents of the bowl in with the chicken, and use a wooden spoon to mix and scrape up all the brown bits from the bottom of the pan. Cook for 1 more minute and serve hot or room temperature.
Egg wraps
This is a great idea for a tacos, stir fries, rice and beans or any other combo you please. It is so easy to make, gluten free, carb free and delicious!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 8 eggs
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil or spray
Directions:
- Add the eggs, salt and garlic powder to a bowl and whisk well.
- Place a small skillet on high heat. Spray with olive oil. Add a small amount of the egg mixture. Just enough to cover the bottom of the pan and swoosh the egg around in a circular motion until it evenly coats the bottom of the pan. Cook for 2 minutes, just until the egg is cooked through.
- Slide it off the pan onto a plate or cutting board. Spray the pan again, and repeat, makes up to 10 wraps.
Notes & Tips:
Feel free to add chopped basil, cilantro, scallions, chives or chili peppers to the egg batter for more flavor!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have leftover wraps, cut them in thin strips and add them to the leftover chicken for a protein filled lunch. Reheat gently!
