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Sliced chicken over zucchini pasta and veggies 15/15

Sliced chicken over zucchini pasta and veggies

For a light and tasty lunch, cook up some grilled chicken and serve with zucchini noodles and other vegetables.

To make, marinate 2 chicken breasts in 1 tablespoon olive oil, 2 tablespoons lemon juice and a bit of thyme, for at least 1 hour. Grill until completely cooked through or when the internal temperature has reached 165 °F.  For the zucchini noodles, use a sharp kitchen knife to slice 2 zucchinis into ribbons. Blanche them for 2 minutes in boiling water, then transfer them to a wok or saute pan with a bit of oil. Cook for a few minutes.

Place the chicken, cut into thick slices, onto a serving plate with the zucchini noodles. Add 1/2 thinly sliced cucumber and 2 quartered tomatoes. Season to taste, and add a drizzle of olive oil, 2 tablespoons lemon juice and minced garlic.


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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!