- Cook vegetables
- Wipe out pan and cook chicken
- Chop cabbage
- Prepare dressing
Chinese coleslaw
This lasts up to three days in the fridge, it just gets softer. If you can’t find a Chinese cabbage, a regular one does just great!
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 red bell peppers thinly sliced
- 1 zucchini thinly sliced
- 6 cloves garlic peeled and roughly chopped
- 1/2 chili pepper chopped, seeds removed for less heat
- 3/4 cup soy sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 chinese cabbage chopped
- 1/2 cup scallions chopped
Directions:
- Prepare a skillet on high heat. Add olive oil and get hot.
- Add red pepper, zucchini, garlic and chili pepper and saute for 5 minutes, mixing periodically.
- Add the rest of the ingredients except the cabbage and scallions. Mix well and cook 2 more minutes.
- Remove from pan and add to large serving bowl with juices. Add cabbage and scallions. Mix well. Serve warm, room temperature or cold.
Grilled chicken with sauted spinach
This is so flavorful! I love using orange and red tomatoes because they have different flavors and add such a variety of colors.
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Ingredients:
- 8 chicken breasts pounded to thin(shnitzel)
- 2 teaspoons salt pink himalayan
- 1 tablespoon garlic powder
- 2 teaspoons turmeric powder
- 1/4 cup extra virgin olive oil
- 2 boxes cherry tomatoes halved
- 8 cloves garlic peeled and roughly chopped
- 1 box baby spinach
- 1 cup fresh basil stems removed
Directions:
- In a large baking dish add the chicken. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, garlic powder and turmeric. Mix well.
- Add the remaining olive oil and the tomatoes. Cook for 5 minutes, mixing often and once the tomatoes soften mash them gently with a wooden spoon and mix well.
- Add the garlic and cook for 5 more minutes.
- Add the spinach and mix. Cook for 1 more minute.
- Turn off heat and add fresh basil. Place on top of chicken and salt to taste.
Notes & Tips:
If you don’t want to spend time cutting the tomatoes in half, leave them whole and just cook them a bit longer. When you buy tomatoes, don’t put them in the fridge, it kills their 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:
Thinly slice any leftover chicken and add it right into the slaw! Will be delicious room temperature the next day!
What do you mean by putting a large baking dish on the fire? Do you mean a frying pan? Or to heat in the oven? Thanks!
It should be a dish that can both go on the fire and in the oven (like a Dutch oven)