Recipe: Fast & Easy Turmeric-Lime Chicken

😋 This recipe will spice up your weeknight chicken dishes, and you might never look back!

Serve it as a main dish, or top a salad with the sliced chicken.

Makes 4 servings.

Ingredients:

• 4 boneless skinless chicken breast halves, pounded to ½ inch (13 mm) thick

• 2 Tbsp olive oil

• 3 Tbsp lime juice (from 2 limes)

• ½ tsp chili powder 

• ½ tsp ground turmeric

• 2 garlic cloves, minced

• ½ tsp sea salt

Directions:

1. In a mixing bowl, mix together the oil, lime juice, chili powder, turmeric, garlic, and salt. Add the chicken and coat them well in the marinade. Cover and let marinate for 2-3 hours in the fridge.

2. Remove the chicken from the refrigerator and preheat your grill or broiler. Place the chicken on the grill or on your broiler rack. Cover the grill or close your broiler door and cook for 2-3 minutes before flipping them over and cooking for another 2-3 minutes, or until cooked through.

3. Remove the chicken from the heat and let rest for at least 5 minutes. Slice and serve.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ddsign_stock from Getty Images

Recipe: Easy Black Beans and Rice

👩‍🍳 This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak. 

It also works great as a salad topper or the base for a plant-based meal.

Makes 6 servings.

Ingredients:

• 1 cup (185 g) long-grain brown rice 

• 2 cups (480 ml) low-sodium vegetable broth 

• 1 Tbsp olive oil 

• 1 small yellow onion, finely chopped 

• 2 garlic cloves, minced 

• 1 15-oz (425 g) can black beans, rinsed and drained 

• 1 tsp cumin 

• Sea salt and pepper to taste

Directions:

1. In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.

2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.

3. Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste. 

4. Serve warm or keep in the refrigerator. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by WS Studio from Getty Images