A full life in moderation.

Archive for March, 2013

Lemon Basil Chicken Speedies

Bright and fresh main dish. I serve on top of quinoa salad and drizzle the sauce all over!


1/2 Cup Olive Oil

2 – 4 cloves garlic, minced

2 Tablespoons fresh basil, chopped

1/2 teaspoon oregano

1 Lemon, first zested (1 teaspoon) then juiced (2 Tablespoons)

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red-pepper flakes

3 Tablespoons Mayonaise

1 Tablespoon red wine vinegar

1.5 pounds chicken, poke with fork then cut into 1×1″ cubes


  1. Sauces: combine oil, garlic, basil, oregano, lemon zest, salt, pepper and red pepper flakes in a large bowl. Transfer 2 Tablespoons oil mixture to separate bowl and whisk in Mayo, vinegar, and lemon juice. Refrigerate.
  2. Marinate chicken. Put cut up chicken into oil mixture and refrigerate for at least 30 minutes but up to 3 hours.
  3. Grill Chicken: thread chicken onto metal skewers. Grill chicken over high heat until cooked. Approximately 10-15 minutes, turning often.
  4. Serve: Can be served on top of salad, on top of quinoa salad, as a sandwich or on their own. The mayo sauce is spooned over the top of the chicken/salad – and in our family, over every meal we have until it is gone!

Fish “Taco” Bowls

This meal has become a favorite in our household. It is very simple and can be modified for dairy/gluten eaters by adding cheese/sour-cream or serving with flour tortillas.


1lb Fish (Mahi-Mahi, Halibut, Talapia, etc)

2 Tablespoons Olive Oil

2 Tablespoons Tequila

1 lime, first zested, then juiced (1 teaspoon zest and 2 tablespoons juice)

1/2 teaspoon salt

1 small red onion cut into half-moons

2 small jalapenos – seeded and membranes removed – cut into half-moons


Combine oil, tequila, lime zest and juice, salt, onion and jalapenos in bowl. Place fish in a dish and pour mixture over the top. Marinate for 20 to 30 minutes. Remove fish and save marinade. Cook fish either by grilling (my preference) or in a pan on the stove. Meanwhile, cook marinade over high heat until the liquid is absorbed and onions/jalapenos are beginning to char.


Prepare bowls: lettuce, cabbage, avocado, rice, beans, and tomatoes. Put fish and cooked onion mixture on top. Serve with salsa.

*For the kids in the family, I serve the fish in flour tortillas and let them build their tacos out of the mixture above. To keep it gluten free, use corn tortillas.