food. sweet chili + lime chicken, chickpea salad.

We made both of these recipes these last week - another staple for dinner that quick and easy. I found the Donna Hay recipe from a magazine at my office (who knew it would be a sign that we would move to Australia.)

Don't know about Donna Hay? Check out her site:

Sweet Chilli + Lime Chicken from Donna Hay
  • 1/4 cup sweet chilli sauce
  • 1 Tbl lime juice
  • 1 Tbl olive oil
  • 2 chicken breasts, butterflied
1. Mix sweet chilli sauce, lime juice, and olive oil together in a small bowl.
2. Pour mixture over chicken (in a zip lock or tupperware).
3. Let marinate for a minimum of 30 minutes.
4. Barbecue over medium-high heat until cooked through.

Jen's Notes:
  • If you have extra marinade left, feel free to glaze the chicken as it barbecues
  • I don't have a link to the original recipe, but I haven't changed anything from the magazine clipping

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs from
  • 2 cans of chickpeas, rinsed and drained
  • 2 Tbl Thai basil, chopped
  • 2 Tbl Italian parsley, chopped
  • 2 Tbl fresh lemon juice (feel free to use bottled)
  • 4 tsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 cup freshly grated Parmesan cheese
  • Course kosher salt
1. Combine chickpeas, Thai basil, Italian parsley, lemon juice, olive oil, garlic
2. Add Parmesan cheese and gently toss
3. Season with salt

Jen's Notes:
  • I've found that making this and serving right away tastes best
  • For the original recipe, click here.

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