Meals don’t have to fancy or expensive to be delicious and nutritious.Take this Italian Egg Drop Soup (Stracciatella) for instance. It’s simple and lovely and makes the perfect easy lunch, side dish, or light main course for two! (This post contains affiliate links. I may make a commission off sales while your price remains the same.)
So Simple…
Usually egg drop soup is a simple bone broth with an whisked egg dropped in. Bone broth is mineral rich and naturally raised eggs are high in protein and healthy fats. You can use your own homemade chicken broth, BUT if you would prefer to use store bought I recommend using Kettle & Fire Chicken Bone Broth because it is made with top notch ingredients and has incredible flavor.
Italians… I Love Them!
Leave it to the Italians take this simple two ingredient soup up a notch by adding rich flavorful Parmesan cheese. I love Italians. And quick meals. This thick, rich, filling soup takes about five minutes to make!
Variations:
If you wish to make this light soup a little more substantial you could add rotisserie chicken, cooked pasta or croutons. We like to garnish ours with chives from the garden and toasted pine nuts. If you would like to see more variations of egg drop soup, click here.
Keyword:
easy dinner recipe, egg drop soup, soup, vegetarian
Servings: 2servings
Author: Linda Spiker
Ingredients
3cupschicken broth
2eggs
1/2 cupfinely shredded parmesan cheese
For garnish: chopped chives and toasted pine nuts if desired
Instructions
In a small pot bring chicken broth to a boil, add whisked eggs and stir. Allow to simmer for 1 minute
Take off heat and pour into two bowls, add half the cheese to each bowl and stir
Garnish with chives and pine nuts if desired
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It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
(This post contains affiliate links off which I may make a commission. Your price remains the same)
The Salad: Simple and So delicious!
Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.
The Sweet Potatoes:
The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home frieshere!
The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes
2medium sweet potatoes, peeled and cut into wedges
1/4cup extra virgin olive oil, separated
Sea salt and freshly ground pepper, to taste
3cupsbaby greens
zest of 1/2 a lemon
1 1/2 tablespoonslemon juice
2teaspoonshoney
1teaspoonpoppy seeds
1 1/2cupsshredded rotisserie chicken
1/4 cupgrapes, cut in half
6pitted dates, roughly chopped
handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
Handful plain or candied walnuts
1/4 cupshredded pecorino romano
Instructions
Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside
Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)
Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss
Sprinkle potatoes with sea salt and freshly ground pepper, toss again
Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking
While potatoes cook, make dressing and prepare salad
Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds
Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...
Place greens on a platter, add all salad ingredients, toss with dressing right before serving
Plate and serve with potatoes
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Grilling season is in full swing and these simple Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party. And they are Paleo, Keto and Whole30 Compliant. (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Marinade:
Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 24, which means you can prep them a day ahead or the morning of, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.
Grilling:
The key to successful grilling is a little prep and some high heat. Make sure the grill is clean and sprayed with an organic grill spray before turning it on. Then turn the grill to high heat and turn down if needed as the chicken cooks. When meat comes in contact with a hot grill, it contracts, which is a good thing because that means less sticking.
These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.
Course:
dinner
Cuisine:
BBQ
Keyword:
bbq chicken, kabobs, kebabs, lime chili chicken skewers
Servings: 4servings
Author: Linda Spiker
Ingredients
Marinade:
Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
1/2 cupextra virgin olive oil
3tablespoonsfreshly squeezed lime juice
3tablespoonsred wine vinegar
2teaspoonschili powder
1teaspoon sweet paprika
2teaspoonsonion powder
1teaspoongarlic powder
1/4-1/2teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)
Chicken:
2poundsboneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks(I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
sea salt and freshly ground pepper to taste
Optional Garnishes:
chopped cilantro
your choice of small green or red hot chili pepper sliced, or red pepper flakes
lime wedges for squeezing over chicken
Instructions
For Marinade:
Whisk all ingredients together and set aside
For Chicken Skewers:
Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.
Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste
Spray clean grill with organic non stick spray and preheat grill to 425 degrees
When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)
Remove, and garnish with cilantro and peppers if desired
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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sun Basket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sun Basket ! (This post contains affiliate links off which I may make a commission. Your price remains the same.)
SUN BASKET: Perfect for Couples or Families!
We completely look forward to the days our Sun Basket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!
Easy, Convenient, and Less Expensive!
Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves. Right now Sun Basket meal delivery is $6.16 per serving!
Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!
NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken
This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.
The Recipe: Easy Lemon Chicken with Roasted Potatoes
This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.
3/4poundnew potatoes (white, rose or yukon gold work well)
1sprigfresh rosemary
1/2poundbaby broccoli (broccolini)
3tablespoonsextra virgin olive oil
10ouncesboneless chicken thigh pieces
1lemon
2medium shallots
1 teaspoonfresh garlic, grated or minced
1teaspoon fresh oregano
1/4-1/2teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
1cupchicken broth
1/4 cupwhite wine (white grape juice or water for my paleo/whole30 friends)
Instructions
Roast the potatoes and baby broccoli:
Heat the oven to 425ºF.
Scrub the potatoes; cut them into quarters.
Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.
While Potatoes Roast Prep Remaining Ingredients:
Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the oregano leaves from the stems; coarsely chop the leaves
After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.
While the vegetables roast, brown the chicken and lemon slices:
Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.
Thinly slice half the lemon; juice the other half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.
Cook remaining ingredients:
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.
Finish the chicken:
Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.
Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!
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Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean… (This post contains affiliate links off which I may make a commission. Your price remains the same.)
The Chicken:
Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!
The Salad:
Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.
The Dressing:
We give you two choices: we prefer an olive oil and white balsamicvinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.
The Recipe: Grilled Chicken with Strawberry and Arugula Salad!
Grilled Chicken with Strawberry and Arugula Salad!
Prep Time
10mins
Cook Time
15mins
Total Time
25mins
A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!
Course:
dinner, Main Course
Cuisine:
American, BBQ, grilling
Keyword:
#bbq, #easy dinner, Paleo, whole30
Servings: 4
Author: Linda Spiker
Ingredients
For Chicken:
4smallish boneless skinless chicken breasts, pounded and brined
6cupswater
1/3 cupsea salt, I use Himalayan sea salt, but you can use Kosher too
sea salt, pepper, olive oil
For Salad:
4cupsorganic baby arugula
2cupssliced organic strawberries
1/4cuproasted pine nuts
For White Balsamic dressing:
1/3cupextra virgin olive oil or avocado oil
3tablespoonswhite balsamic
1 tablespoonfresh lemon juice
pinch sea salt and black pepper
If using traditional balsamic
1/3cupextra virgin olive oil
3tablespoonsbalsamic vinegar
1/4 teaspoondijon mustard
pinch sea salt and pepper
Instructions
Place water and salt in a large bowl and stir
Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)
Place breasts in salt water for 30 minutes
While breasts brine, prepare salad and dressing, preheat grill:
After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and whisk together dressing ingredients
Preheat grill on high, about 425 degrees
After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels
Brush with olive oil and season with salt and pepper, to taste
Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear. (3-4 minutes)
Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill
Whisk dressing again and dress salad
Leave whole or if desired, cut breasts on the diagonal and serve topped with salad
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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
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