MARINATED MUSHROOMS, CUCUMBERS, TOMATOES, RADISHES OVER KALE AND A PAN-SEARED CHICKEN BREAST


I LOVE the farmer's market.

If you need help finding one, try this link: http://www.localharvest.org/

Here in western PA, we are just starting to get in local produce. I found some delicate Kale, mushrooms, crimini and shiitake specifically, and some radishes. What to do with my find?

As you may have surmised, I've been enjoying salads quite a bit lately. I do like raw mushrooms, but it's one of those things I prefer in small doses. With that in mind, it occurred to me to marinate them and then use the marinade as a light vinaigrette for my salad.

INGREDIENTS:

Mushrooms, sliced thin - I used crimini and shiitake

Red onion, sliced thin

Cucumbers, sliced thin

Radishes, washed, trimmed, and sliced thin

Cherry tomatoes - halved

Kale - lay leaves on top of each other, roll cigar-fashion and then slice very thin. Wash. Dry/Spin

4 Tablespoons Olive Oil

Sea Salt and pepper to taste

2 cloves garlic, minced

2 Tablespoons Sherry Vinegar

1/2 Tablespoon Oregano

Chicken Breast

Sea Salt and Pepper

Thyme

Coconut Oil

DIRECTIONS:

Mix the olive oil, sea salt, pepper, garlic, sherry vinegar, and oregano in medium mixing bowl.

Cut mushrooms, onions, cucumbers, radishes, and tomatoes and add to the above vinaigrette and allow to marinate for at least 30 minutes.

Prep Kale.

To cook your chicken breast - preheat oven to 400°

Season your chicken breast with salt, pepper, and thyme.

In an oven proof saute pan, with a little coconut oil, heat to med-high and then add in chicken breast, and sear on one side. About 2 minutes. Flip to the other side, and put in your pre-heated oven. Obviously cooking time is going to depend on the thickness of your breast - but you want to cook to a temp of 160 - 165 °. Usually - about 8 minutes or so.

TO SERVE:

Place cut washed Kale on your plate and spoon marinated vegetables on top, being generous with your vinaigrette. Place chicken next and enjoy.

CLICK TO PRINT

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