Lemon Pepper Chicken & Lentil Salad

There is a great little bakery across the street from my office. I was in a pinch for lunch one day so I popped over to see what they had and was so happy to see a few vegan options and a GF breakfast bar. One item they had was a lentil salad and I think I’ve only had them once or twice before. Of course I fell in love with them!

IMG_2659Recently I signed up for a 3 month subscription to EMeals vegan menu for 2. I want to try to incorporate as many vegan meals as I can into my diet to keep my PHI levels from increasing. I adapted this recipe from one of the menus. I had some chicken I had to use so now of course it’s not vegan but is helping me head in the right direction!

 

Screen Shot 2018-06-27 at 6.59.52 PMLemon Pepper Chicken & Lentil Salad
Serves 4

4 ounces chicken breast tenderloins
3 tablespoons olive oil, divided
1 tablespoon lemon pepper seasoning (I used this one)
1 cup green lentils
1 red bell pepper, chopped
1/4 cup white onion, finely diced
1/2 tablespoon fresh basil, chopped
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1 teaspoon dijon mustard

  1. Place 1 tablespoon olive oil and the lemon pepper seasoning in the bottom of a bowl. Add the chicken tenderloins and toss to coat. Set aside.
  2. Pour the lentils into a saucepan and fill with water to cover by 3 inches. Bring to a boil, then reduce the heat and simmer 15 minutes. Drain and rinse.
  3. Meanwhile, chop the bell pepper and dice the onion. Set aside.
  4. In a small bowl, mix the remaining 2 tablespoons olive oil, basil, lemon zest, lemon juice and mustard.
  5. Heat a grill pan over high heat for 1 minute. Add the chicken and place a press on top. Grill 4 minutes, turn and grill 4 additional minutes. Remove from the pan and let rest. Then dice.
  6. In a serving bowl, mix the lentils, bell pepper, onion and dressing, tossing to combine.
  7. Portion into serving dishes and top with the diced chicken and additional basil if desired.

Enjoy!

SHOP MY KITCHEN!

 

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

 

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Sweet Potato Egg in a Nest

We’ve always heard that breakfast is the most important meal of the day, right? When I was young, my mother always made us an Egg in a Nest. It was a staple in our home. When I was older, I’d make it for myself as comfort food and always when I was feeling lonely or homesick.

IMG_2405The Egg in a Nest is known by several other names: bullseye eggs, eggs in a frame, egg in a hole, gashouse eggs, gasthaus eggs, hole in one, one-eyed Jack, one-eyed Pete, pirate’s eye, popeye, and spit in the ocean. I had no idea there were so many names!

Screen Shot 2018-06-27 at 5.28.37 PM

 

Sweet Potato Egg in a Nest
Serves 2

1 cup sweet potato, spiralized
1/2 cup zucchini, spiralized
2 tablespoons olive oil
2 eggs
1/4 cup water
freshly milled pepper

  1. Spiralize the sweet potato and zucchini.
  2. In a medium sauté pan, heat the olive oil over medium heat. When the oil shimmers, add the sweet potato noodles and sauté just until they start to brown, about 4 minutes.  Add the zucchini, tossing with the sweet potatoes and sauté 1-2 minutes longer or until the zucchini is soft.
  3. With a scraper, arrange the veggie noodles into two nests with a well in the middle. Crack one egg into each well. Pour the water into the pan and immediately cover with a lid or foil to cook the eggs to the desired consistency.
  4. Remove the nests to serving plates and finish with freshly milled pepper.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

This Summer’s Perfect Cocktail

About a month ago when we were at the beach for the weekend, my friend Deb shared her favorite cocktail with me. She always describes it to the bartenders because there isn’t a name for it… until now! We are calling this one *The Deb* of course after my friend Deb.

IMG_2493
It’s absolutely perfect. Easy to make and the perfect flavor! I promise it to satisfy on the hottest summer day.

 

Screen Shot 2018-06-27 at 4.58.29 PMThe Deb
Serves 1

ice
1/2 red grapefruit, juiced
1 jigger vodka (we use Tito’s)
1/2 cup tonic water
1/4 lime

Fill a highball glass or stemless wine glass with ice. Using a reamer or juicer, juice the grapefruit half and add it to the ice in the glass. Add the vodka and then fill to the top with tonic water. Squeeze the lime over the top, then drop it into the cocktail.

Enjoy!

 

SHOP MY KITCHEN

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!