Amy “Approved” Dinner

This is such an easy and healthy dinner.  I baked 2 organic chicken breasts for 35 min. at 400 deg.  I put them in a glass dish w/ coconut oil on the bottom and fresh squeezed orange and pepper on top.

Chickpea, Avocado & Pea Shoot Salad w/ Orange Dill Dressing
1/2 small red onion, minced
1 large carrot, finely chopped
2-3 radishes, thinly sliced
1  can organic chickpeas
4 cups water
1/2 red bell pepper, finely chopped
1 avocado, peeled, pitted & diced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsps freshly squeezed orange juice
Zest of 1 orange
1 tbsp lime or lemon juice
1 tbsp chopped dill
Sea salt & freshly ground black pepper

Place onion, carrot, radishes & chickpeas in large bowl.  Bring water to boil and pour over vegetables.  Let sit 2-3 minutes to soften vegetables.  Drain water well and set aside.

In small skillet over medium heat, prepare dressing by whisking together olive oil, vinegar, orange juice & zest, lime juice and dill.  Season to taste w/ salt and pepper and simmer until heated through.

Add red pepper, avocados and pea shoots to salad & drizzle dressing evenly over top.  Toss to coat and serve warm.

Green Fries
1 pound green beans
1/4 cup (or less) grapeseed oil (click on photo to buy online)
1/4 tsp course sea salt
1/4 tsp wasabi powder

Trim beans, discard dry ends and/or stems and pat dry.  Line plate w/ paper towel and set on counter next to burner.

Place oil in medium Dutch oven over high heat.  When oil is hot, use tons to place a small batch of beans in pot and quickly cover to avoid splattering oil.  Give pot a shake every 10 seconds to ensure even cooking and fry a total of 30 seconds until beans are bright green and just soft.  Remove from pot and place on paper towel.  Repeat until all beans are cooked and pat w/ paper towel to absorb excess oil.
In separate bowl, combine salt & wasabi powder.  Sprinkle over beans, toss to evenly coat & serve.

The beans are greasy but GOOD!!   Let me know if you try these recipes. 


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