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Our lunch is usually a big mixed salad
with a piece of chicken or baked fish. I usually make a batch of chicken
during the weekend, so I can quickly make a healthy lunch during the week.
All I need to do is prepare a salad and reheat a few pieces of chicken. I
have listed a few ideas for salads and a few of my home made easy chicken
recipes.
SALADS
Easy
mixed salad
Organic lettuce,
chopped celery, carrot, cucumber, onion, tomato, avocado (you can make
variations using the vegetables you have and what’s in season) seasoned
with salt, pepper, oregano, a drizzle of balsamic vinegar or apple cider
vinegar or lime juice and olive oil
Mixed
salad with persimmons – (do not use
nuts during detox)
Organic lettuce with
chopped persimmons, onion, celery, cucumber, avocado, walnuts seasoned with
salt, pepper, oregano, a drizzle of balsamic vinegar and olive oil
Spinach
salad with strawberries – (do not use
feta and nuts during detox)
Organic spinach,
chopped strawberries, red onion, walnuts, cranberries, feta, seasoned with
salt, pepper, oregano, a drizzle of fig balsamic vinegar and olive oil
Chicken lunch recipes –
(Do not use wine in cooking during detox):
Reheat one or two pieces of chicken for
12 minutes on 325F for a quick lunch.
Easy
and fast braised chicken with Kalamata olives
Take the Costco
organic chicken thighs out of the bags on paper towels to get them dry.
Take a big
skillet and heat 2 tbsp of olive oil for a few minutes on medium heat. Sear
the chicken thighs in the oil in 2 batches, 4-5 minutes each side. Sprinkle
each side with salt, pepper, turmeric, paprika, little curry, oregano.
Remove the first batch into a casserole or dish and start the second batch.
In the mean time, chop ½ red onion and a 1/4c kalamata olives. When the
second batch of chicken is ready, sprinkle half of the vegetables on the
second batch, then add the first batch of chicken on top and sprinkle the
rest of the vegetables. Drizzle 3 tbsp of balsamic vinegar and 1/4c of red
wine (wine optional, use a bit of water instead). Put a lid on the skillet
and let the chicken simmer on low heat for about 20 min. Store in the
refrigerator for an easy lunch.
Braised
chicken Provencale
Take the Costco
organic chicken thighs out of the bags on paper towels to get them dry.
Take a big
skillet and heat 2 tbsp of olive oil for a few minutes on medium heat. Sear
the chicken thighs in the oil in 2 batches, 4-5 minutes each side. Sprinkle
each side with salt, pepper, turmeric, paprika, little curry, thyme and
oregano. Remove the first batch into a casserole or dish and start the
second batch. In the mean time, chop ½ red onion, ½ paprika and 2
tomatoes. When the second batch of
chicken is ready, sprinkle half of the vegetables on the second batch, then
add the first batch of chicken on top and sprinkle the rest of the
vegetables. Add some white wine if needed. Put a lid on the skillet and let
the chicken simmer on low heat for about 20 min. Store in the refrigerator
for an easy lunch.
Grilled
chicken in wine
In a small bowl,
make a marinade: add ½ tsp each of salt, black pepper, turmeric, paprika, ¼
tsp of curry, 1 tbsp of dried oregano. Add ¼ c of balsamic vinegar. Slowly
poor and stir in ¼ c of olive oil until thickened. Add ½ c of dry red wine
like cabernet sauvignon.
Move chicken
thighs from a 3 pack of Costco’s organic chicken thighs to a 1 quart
ziplock bag. Poor the marinade over the chicken and close the bag. Massage
the chicken to distribute the marinade evenly. Refrigerate for 2 – 8 hours.
Warm up gas
grill to 350F about 10 minutes. Grill chicken on medium-low heat about 7-8
minutes per side. Poor the marinade on the chicken after turning. Turn over
again before removing them from the grill. Store in glass or ceramic
container in the refrigerator and reheat what you need for your lunch.
Grilled
spicy lemon chicken
In a small bowl,
make a marinade: add ½ tsp each of salt, black pepper, turmeric, paprika,
red pepper flakes, 1 tbsp of dried oregano, 2 minced garlic cloves. Add
juice of 2 lemons. Slowly poor and stir in ¼ c of olive oil until
thickened. If not enough fluid, add white balsamic or white wine vinegar.
Move chicken
thighs from a 3 pack of Costco’s organic chicken thighs to a 1 quart
ziplock bag. Poor the marinade over the chicken and close the bag. Massage
the chicken to distribute the marinade evenly. Refrigerate for 2 – 8 hours.
Warm up gas
grill to 350F about 10 minutes. Grill chicken on medium-low heat about 7-8
minutes per side. Poor the marinade on the chicken after turning. Turn over
again before removing them from the grill. Store in glass or ceramic
container in the refrigerator and reheat what you need for your lunch.
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