Make Ahead Mediterranean Chicken

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Make Ahead Mediterranean Chicken

This recipe will dazzle you with flavor!

Make these in the morning and put in the oven at night for an easy dinner! This would also make a great make-ahead dinner party entrée. Serve with a beautiful salad and some warm bread. Perhaps Caprese Skewers and Oven Baked Shrimp or Make Ahead Shrimp as appetizers?

I like to prep the marinade and the vegetables the day before when I’m preparing other items. Then, the morning that I want to cook this recipe, I chop the chicken and put the vegetables and marinade in individual casserole dishes, cover with foil, refrigerate and bake later in the day.

This recipe can also be cooked over a barbecue or over a campfire. For Foil Pack Recipe for Camping, RV or Boat Recipe go here.

This marinade is one of my favorites. It has so much flavor and is versatile. I use it to flavor roasted vegetables and cook the most delectable shrimp skewers in. In fact, go ahead and double the marinade when you are making it for the chicken. Save some and use it on the roasted vegetables or shrimp skewers later in the week.

If you do not already have a microplaner I highly recommend that you get one. I took a cooking class taught by an Italian Grandma who told me it was her favorite kitchen tool. I bought one and now its my “favorite can not do without tool”! Here is an Amazon Choice Microplaner for zesting citrus and grating cheese.

You will also want to buy some sundried tomatoes. I like the ones that are not packed in oil. Trader Joe’s has them but you can also buy them on Amazon. I always keep these on hand. They are a healthy flavor booster! You can use them in risotto, scrambled eggs, salads, pastas, pizza.

Serves 4

  • 3 large boneless, skinless chicken breasts, patted dry with a paper towel and cut into large bite sized pieces (6-8 ounces each)
  • Salt and pepper
  • 1/2 cup Trader Joe’s Fire Roasted Red Peppers in a jar, chopped. If you don not have these you can roast a red pepper on the grill or broil it until tender, cool it then remove the charred skin.
  • 1 cup Kalamata olives, pitted and halved, or a combo of any olives you like
  • 1 cup jarred quartered artichoke hearts I use Costco’s
  • 1/2 cup sundried tomatoes (not in oil) I like Trader Joe’s and have linked to them on Amazon)

Marinade

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

Serve with whole wheat couscous.

Combine the chicken, red peppers, olives, artichoke hearts, sundried tomatoes and 1/3 cup of the marinade in a large bowl. Stir well to combine.

Turn on the oven on to 350 F.

Evenly distribute the chicken vegetable mixture between 4 oven proof dishes. Cover tightly with foil.

Put the dishes into the oven and bake 28-30 minutes until the chicken measures 163°F. Do not, I repeat, do not overbake or the chicken will be tough. 🙂

If you end up making Mediterranean Chicken I want to see your results ❤

Make sure to snap a pic and share it with me on Instagram by tagging @MariaFairesRD_Personal Trainer and using #MariaFaires

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Miso Brown Sugar Glazed Salmon

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Miso Brown Sugar Salmon

This healthy salmon is easy to make and packed with flavor. I’ve even provided some easy side dish recipes to complete the menu. This would be an impressive small dinner party menu or you could whip this up for a weeknight dinner.

Have you cooked with Miso? If not, you must! Miso is the secret ingredient that will pack your recipes full of flavor! Bon Appetit has this to say about miso.

Go ahead an buy it knowing there are lots of recipes you can make with this special ingredient. Here are just a few:

Miso Wild and Brown Rice Pilaf

Healthy Dinner Menu: Pork, Miso Brown Rice and Sweet Chili Brussels Sprouts

Miso Lime Dressing

Miso Roasted Sweet Potatoes

Grilled Cabbage with Asian Miso Dressing

How to Cook The Perfect Salmon

I think the secret to perfect salmon is cooking it to the right temperature. Once you remove the salmon from the heat the internal temperature continues to rise. So to avoid overcooked fish, pull it out of the oven when the temperature reaches 130 degrees F. The USDA recommends cooking fish to an internal temperature of 145 degrees F.

What To Serve with Salmon

Side dishes of a healthy grain or legume and a vegetable make for perfect sides to complement the salmon. Here is an example:

Smoky Beluga Black Lentils   Make these ahead of time and reheat when the salmon is about ready to come out of the oven.

Easy Sautéed Greens: Spinach, Kale or Swiss Chard   Have all ingredients stove-side and turn on the heat and sauté a couple minutes before the salmon is ready.

Miso Brown Sugar Salmon Recipe

10 ounces salmon fillets, two 5-6 ounce pieces about 1-inch thick, patted dry with a paper towel

1 tablespoons white miso paste

1 tablespoons hot water

1 tablespoons soy sauce, low sodium

2 Tbsp brown sugar, packed

Fresh black pepper, for seasoning

Garnish: 2 Tbsp. green onions, thinly sliced using this tool that will elevate your garnishing

In a medium-sized bowl combine the miso, hot water, soy sauce, and brown sugar. Stir with a mini whisk like this. 

Arrange fish on a shallow baking dish or foiled-lined baking pan. Season with fresh pepper. Spoon the miso glaze evenly over fish fillets.

Broil for 8 to 10 minutes or until a thermometer reads 130F. Sprinkle with green onions.

TIP: Once you remove the salmon from the heat the internal temperature continues to rise. So to avoid overcooked fish, pull it out of the oven when the temperature reaches 130 degrees F. The USDA recommends cooking fish to an internal temperature of 145 degrees F.

Let Me Know What You Thought

Have you tried miso yet? What are you favorite recipes using it? If you end up making this recipe, I want to see what menu you come up with ❤

Make sure to snap a pic and share it with me on Instagram by tagging @MariaFairesRD_Personal Trainer and using #MariaFaires

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Sauteed Tofu and Vegetables with Tamari

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This is so yummy and incredibly easy to make.

 

One package of firm or extra firm tofu

2 cups Cherry tomatoes, halved

One bunch Green Onions, the white and green parts, cleaned and cut into one inch pieces

3/4 pound cremini mushrooms cleaned and sliced

Tamari sauce, to taste

Open tofu package and drain the liquid. Wrap the block of tofu in a clean towel and put it in the refrigerator. After about an hour replace the towel with another clean dry one.

Cut up all the vegetables and put in a bowl or bowls like I show here. This can all be done earlier in the day, covered and refrigerated.

When you are ready to prepare this dish, cut the tofu into 1 1/2 inch squares and place that in a heated large non-stick pan with a tablespoon of olive oil. Sauteed until browned on at least two sides of the squares. Remove the tofu from the pan and cover to keep it warm. add another tablespoon of olive oil to the plan heat it up and add the vegetables. Saute until they are done to your liking. Add the tofu in and stir. pour some tamari sauce evenly all over the tofu and vegetables and stir to warm. Taste it and add more if needed. serve and garnish if you’d like with toasted sesame seeds.

 

 

 

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