Sunday, July 14, 2013

Achiote chicken & carrots , steamed summer squash and cauliflower with Tomato basil garlic orzo summer salad


Orzo salad mix

1 c grape tomatoes halved
1/2 c fresh basil rough chop
2 garlic cloves minced
1/2 c yellow onion diced
1 cup orzo (follow package instructions)
1 tbsp freshly grated parmesan

Achiote Chicken & Carrots

1 tbsp olive oil
1 carrot diced
1 boneless/skinless chicken breast cubed
1/2 envelope Sazon con Achiote y Cilantro
1/2 envelope of powdered chicken bouillon (or vegetable bouillon)

Steamed veggies

1 yellow summer squash sliced
1 1/2 c cauliflower 
1/4 tsp black pepper
1 tbsp vinegar
2 c of water

In a medium bowl add tomatoes,onions, garlic, basil and set aside. 

Follow instruction for orzo. Once done drain then return back to the stove and add the orzo salad mix. Leave the parmesan for when ready to serve. Stir to blend well. Serve and plate hot. 


In a medium sauce pan on medium high heat add oil and carrots to give them a little glazed as you stir to coat evenly then add the chicken, achiote and boullion. Stir and cook till chicken is done. This should take about 4 to 7 minutes. Serve hot. 


In a medium sauce pan on medium high heat add 1 1/2 c of water, vinegar and bring to a slight boil then add cauliflower. Then add remaining 1/2 c of water. Let simmer for about 2 to 4 minutes. Turn off heat and then add squash for about a minute. Remove from water. Serve and plate hot. Crack some black pepper over veggies when served. 


Bon Apetit ! 

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