- Marinade Pargiot
- Prepare tacos (optional)
- Make Rice
- (while rice is cooking) Grill Pargiot, use same pan and grill onions right after!
- (while chicken and onions are grilling) Make avocado salad
Tacos
Turning wraps into tacos is so easy and so worth it! You can just wipe the crumbs out of your pan after, you don’t even have to wash with soap. If you don’t have a rolling pin, use a bottle of balsamic vinegar or wine!
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Ingredients:
- 8 Tortillas whole wheat or corn
Directions:
- Take whole wheat or corn tortillas and place in pan until hot and browned on both sides
- Remove from pan and wrap around rolling pin with towel, hold and remove and you will have tacos!
Notes & Tips:
You can serve the tortillas as wraps if you really don't have time!
Grilled Spiced Pargiot
Pargiot are dark meat chicken thighs that have no bones or skin. Of all the boneless cuts of chicken, this is by far the juiciest and reheats the best! It also has the most flavor!
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Ingredients:
- 20 ounces pargiot (boneless chicken thighs)
- 3 teaspoons extra virgin olive oil
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 2 teaspoons sumac powder
- 2 teaspoons turmeric
- 1/2 cup total sprigs of fresh cilantro, basil, mint and dill
Directions:
- Place chicken in dish or ziplock bag
- Add all ingredients and mix well so each individual piece is evenly coated (the longer it marinates, the deeper the flavor, but if you grill this right away it will be delicious too!)
- Get a grill pan hot, add chicken and cook for 4 minutes per side, slice when finished
Avocado salad
If you were ever a person who bought guacamole already made, you won’t ever again after tasting this salad. You can make this into guacamole if you wish, just by mashing the avocado first and then adding the dressing. Keep the pit with the salad until ready to serve- it will maintain its beautiful green color instead of browning! This salad goes so well with sunnyside up eggs, chips to dip, sandwiches, fish… Make extra but it only will last another day or two in the fridge.
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Ingredients:
- 3 avocados
- 2 teaspoons extra virgin olive oil
- 1/4 cup fresh cilantro chopped
- 1/8 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- 1/8 cup fresh dill chopped
- 1 lime juice of very juice lime or lemon (or 2 tablespoons) (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon mustard granulated or dijon
- 1 teaspoon sugar
Directions:
- Slice avocados
- In a jar mix rest of ingredients well and pour over avocados (can also make in food processor if dont feel like chopping)
Perfect rice with grilled onion medley
I call this perfect rice, because it’s soft and tender in all the ways you wish rice would always be! This is a good base recipe for all white and brown rice (just read the packaging of brown rice for cooking time).
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Ingredients:
Rice
- 2 cups basmati white rice
- 2 tablespoons extra virgin olive oil
- 2.5 cups water
- 1/2 teaspoon salt
Onion Medley
- 2 purple onion sliced not too thin
- 2 onions sliced not too thin
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon Balsamic vinegar
- 1.5 teaspoons dried thyme
- 1 teaspoon honey
Directions:
Rice
- Rinse rice very well and strain
- Put pan on high heat, add olive oil
- Add rice and mix well, after a minute it will stick to the sides mix again very well
- Add 2 ½ cups of water, salt and mix again, cover and turn to simmer
- Cook for 15 minutes
Onion Medley
- Mix all ingredients and put on grill pan
- Grill, using tongs to stir often, for 5-7 minutes or until doneness of desired crunch or softness
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:
Grilled chicken salad:
- Lettuce
- Sliced grilled pargiot
- Grilled onions
- 1 sliced avocado
- Lemon fresh herb dressing
Place all ingredients in container and dressing in a small container on side!
The avocado salad was so delicious! I have leftovers, will it last?
Keep the avocado pit with the salad and it will last to the next day pretty well!
I love the tacos idea! Can this be done in advance?
Yes! It will be slightly less crunchy but once you put all the things inside, it will work. Do it the night before, let them cool and seal it in a ziplock bag.
What are pargiot?
Pargiot is boneless, skinless dark meat chicken from the thigh. They are juicy and are the best boneless cut from the chicken in terms of retaining its juiciness to the next day.
What can I substitute the pargiot with?
Schnitzl works well too (chicken breast, pounded out to thin pieces, grill for 1 minute per side if very thin!)
I love this taco recipe but I have a vegetarian friend coming over for dinner, what can I make for her instead of the pargiot?
You can marinade mushroom caps for a ‘meaty’ alternative or you can grill tofu with the same instructions.
Can I use brown rice instead?
Yes! Just follow the instructions on the package for perfect cooking method.
I don’t like cilantro, can I leave it out of the avocado salad?
Yes of course!