Cuban chicken with salsa fresca
Moroccan roasted vegetable salad
RECIPES
A FRESH TAKE ON FAMILY DINNER
(Family Features) If your family gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.
However, this fresh and unique recipe for Cuban chicken with salsa fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.
Find more recipes and family dinner ideas at Culinary.net.
Cuban chicken with salsa fresca
Servings: 5
1 cup grapefruit juice
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon crushed red pepper
1 1/4 pounds boneless, skinless chicken breasts
Salsa fresca:
1 cup grapefruit segments
1/2 jicama, cubed
1/2 red onion, chopped
3/4 cup grapefruit juice
4 tablespoons olive oil
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, chopped
Directions:
Heat oven to 400 F.
In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
Serve chicken with salsa fresca.
Moroccan roasted vegetable salad
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Lemon tahini dressing:
1/4 cup tahini
1/4 cup olive oil
3 tablespoons lemon juice
3 teaspoons maple syrup
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 tablespoons cold water
Salad:
nonstick cooking spray
6 tablespoons olive oil
2 teaspoons ras el hanout or garam masala
1/2 teaspoon salt
1/4 teaspoon pepper
4 sweet potatoes, peeled and cut into long wedges
4 whole large carrots, chopped
2 red bell peppers, cored and cut into 1-inch pieces
2 packages (6 ounces each) Fresh Express 5-Lettuce Mix
1/3 cup dried apricots, sliced
1/3 cup slivered almonds, toasted
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 tablespoons Italian parsley, chopped
Directions:
To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.
However, this fresh and unique recipe for Cuban chicken with salsa fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.
Find more recipes and family dinner ideas at Culinary.net.
Cuban chicken with salsa fresca
Servings: 5
1 cup grapefruit juice
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon crushed red pepper
1 1/4 pounds boneless, skinless chicken breasts
Salsa fresca:
1 cup grapefruit segments
1/2 jicama, cubed
1/2 red onion, chopped
3/4 cup grapefruit juice
4 tablespoons olive oil
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, chopped
Directions:
Heat oven to 400 F.
In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
Serve chicken with salsa fresca.
Moroccan roasted vegetable salad
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Lemon tahini dressing:
1/4 cup tahini
1/4 cup olive oil
3 tablespoons lemon juice
3 teaspoons maple syrup
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 tablespoons cold water
Salad:
nonstick cooking spray
6 tablespoons olive oil
2 teaspoons ras el hanout or garam masala
1/2 teaspoon salt
1/4 teaspoon pepper
4 sweet potatoes, peeled and cut into long wedges
4 whole large carrots, chopped
2 red bell peppers, cored and cut into 1-inch pieces
2 packages (6 ounces each) Fresh Express 5-Lettuce Mix
1/3 cup dried apricots, sliced
1/3 cup slivered almonds, toasted
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 tablespoons Italian parsley, chopped
Directions:
To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.
