mixed sprouts ( i used mung beans, sunflower and red split lentil sprouts
garlic grated or crushed and finely chopped
or less if they are larger
tomato or 3 medium tomatoes
parsley ( fresh) finely chopped
sprigs (3 tbsp) dill chopped
pumpkin seeds raw or toasted
salt I used celery salt
black pepper freshly ground
Extra virgin olive oil drizzle over
lemon (juice) feel free to use some jest too if you like
1. Place the large skillet over medium heat. Allow it to heat well.
2. Season the chicken thighs with salt and pepper and place these in the hot skillet skin down. Cook for a good 4 minutes covered with a lid.
3. While the chicken is cooking, start preparing the salad by adding all the salad ingredients into a larger bowl. Mix, season, drizzle the olive oil and set aside until ready to serve.
4. Turn the chicken thighs over and cook for a further 3 min.
5. Add the crushed garlic, the wine and cook for a further 10 minutes covered.
6. Serve both with a good squeeze of lemon juice and enjoy!
This recipe can easily be doubled or tripled. Blot dry with paper towels. Add chicken and tomatoes to it and stuff into jumbo pasta shells and it becomes a really fun and delectable appetizer or light meal
I have some canned chicken in my pantry (I honestly don't use canned anything much) that's been wanting me to try a recipewith and some pineapple tidbits, cranberries , sesame seeds, celery(some still left and light mayo) so I'm making this easy chickensalad I found on the label of a can of chunk chicken
Serve in pasta bowls with additional grated cheese on the side, if desired. When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente
There are only four ingredients for the marinade and I only made half the recipe. )For dinner a few nights ago, I made Ina's Indonesian Ginger Chicken and Jamie's BroccoliWith Asian Dressing, to go with plain white rice