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Sheet Pan Roasted Lemon Chicken with Purple Potatoes

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Hellloooo sheet pan roasted lemon chicken dinner.  It’s the easiest dinner ever that makes you look like you’ve spent all day in the kitchen…I think I’m in love.  Not only is this sheet pan roasted lemon chicken with herbs and purple potatoes the easiest dinner ever, it’s also ridiculously delicious.  Oh, and I forgot to mention that it’s healthy, and there is zero cleanup.  Yep, you read right….zero cleanup!  If you haven’t heard about sheet pan dinners yet, they are a thing and they are here to stay. Line a large rimmed baking sheet with parchment paper, throw your ingredients on the sheet pan and roast away. The parchment paper will protect the sheet pan from getting dirty and parchment paper is non-stick.  Woohoo!  Also….if you haven’t been buying the parchment sheets at the grocery store you need to!  They are literally sheets of parchment paper pre-cut to sheet pan size, they are the best invention ever.  Seriously the things I get excited about are so lame it’s embarrassing!!

Roasted chicken is something that I could eat every night and probably not get sick of. It’s my idea of comfort food.  Plus, I love to roast chicken and then use the leftovers the rest of the week for things like chicken tortilla soup or our Guiltless Creamy Chicken Salad.  The flavors in this dish are classic, simply a combo of fresh herbs, lemons, garlic and olive oil.  The combination of these flavors mixed with the chicken, onions and potatoes are magical.  You can never go wrong with that mixture of flavors…ever!

You can imagine how divine your house will smell when this sheet pan roasted lemon chicken comes out of the oven.  Yep, it will smell amazing.  One last bonus that I forgot to mention is that the ingredients for this dinner are under $20 for everything and it fed my family of 5 with leftovers.  And that’s called winning!

Check out a recipe for sheet pan filet of sole with blistered tomatoes and asparagus.  So yum!

Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes


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Sheet Pan Roasted Herb Lemon Chicken with Purple Potatoes
 
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Serves: 6
Ingredients
  • Organic Split Chicken (breasts & drumsticks - skin on)
  • approx 4½ lbs.
  • 1½ lbs mini purple potatoes
  • 1 red onion, chopped into large segments
  • zest of 2 lemons - cut into large segments
  • ⅓ C good quality olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp rosemary, minced
  • 1 Tbsp thyme, minced
  • S&P
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl add olive oil, lemon zest, garlic, rosemary and thyme and stir to mix.
  3. In a seperate bowl add potatoes and onions and 2 Tbsp of olive oil mixture. Toss to coat.
  4. Line a large rimmed baking sheet with parchment paper. Place chicken on sheet pan and arrange onions, potatoes and lemons around the chicken. Coat both sides of chicken with remaining olive oil mixture. Season everything on the sheet pan generously with kosher salt and cracked pepper.
  5. Roast for 45 minutes, or until the nternal temperature reaches 165 degrees. Remove from oven and serve immediately.

Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto

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This chicken and vegetable buddha bowl with sun dried tomato pesto is an absolute staple in our home.  The flavor of the sun-dried pesto is out of this world and it’s really easy to make.  It’s perfect to whip up and have on hand to throw on top of your favorite veggies, grains or pasta and of course, chicken too!  We love to make pestos out of lots of different veggies, herbs and nuts.  This recipe uses toasted walnuts for a delicious earthy flavor.

For the sun-dried pesto, simply add the sun-dried tomatoes (packed in oil), garlic, tahini and lemon juice to a food processor and pulse until combined.  Add in the walnuts and pulse until broken down.  Then just steam up some broccoli, saute the spinach, bake a couple chicken tenders and cook the riced cauliflower according to package directions.

Assemble the buddha bowl by placing the riced cauliflower on the bottom, then top with the steamed broccoli, sautéed spinach, chicken tenders and a big scoop of the delicious pesto.  We sprinkled to the top with our favorite seasoning from Trader Joe’s, it’s called Everything but the Bagel.  If you haven’t had this stuff, you have to buy some.  It’s so good and we literally put it on everything!  Ha!


Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto
 
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Serves: 1-2
Ingredients
  • 2 chicken tenders, trimmed
  • good quality olive oil
  • 1 C brocolli florets, steamed
  • 1 C spinach, stemmed
  • ½ C cauliflower rice, prepared
  • Everything but the bagel seasoning (Trader Joe’s)
  • kosher salt and cracked pepper
For the Sundried Tomato Pesto:
  • 7-8 oz jar sundried tomatoes packed in oil
  • 1 clove garlic
  • juice of 1 medium lemon
  • 1 Tbsp tahini
  • ¼ C water
  • ¼ C walnuts, toasted
  • kosher salt & cracked pepper
Instructions
  1. Preheat oven to 375. Line a small rimmed baking sheet with parchment paper. Cover chicken with
  2. tsp olive oil and a pinch of salt, sprinkle both sides with everything seasoning. Bake for 18 minutes.
For the Sundried Tomato Pesto:
  1. Using a food processor add sundried tomatoes with oil, garlic, lemon juice, tahini and water. Pulse on high until completely incorporated. Add walnuts and pulse until broken down. Season with S&P to taste.
  2. Heat a skillet over medium heat with 1 tsp olive oil. Add spinach and cook for about 1 minute until wilted. Remove from heat and set aside.
  3. Assemble bowl with cauliflower rice on the bottom. Top with steamed brocolli, sauteed spinach, chicken and a big spoonful of sundried tomato pesto. Sprinkle a few shakes of everything seasoning over the bowl and serve immediately.

Sheet Pan Shrimp Fajitas with Avocado Crema

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Say hello to our sheet pan shrimp fajitas with avocado crema…aka, easiest, most delicious dinner ever!!  I know you think there is just not enough time to cook dinner, and sometimes that is very true, but we are here to show you that with literally just a little preparation and a few minutes of time, you can have an amazing meal.  There really are so many meals that don’t take much time at all and we have a bunch of them for you right here at GTK because we get it!  We are both really busy moms that don’t have a ton of time to spend in the kitchen.  This is exactly why sheet pan cooking is perfect!  Just a few minutes of prep work and the oven does the rest.  We love these shrimp fajitas.  Just check out how easy they are to make.

We used what we had in the fridge for the veggies, zucchini, bell peppers and red onion.  Just slice them up and toss them all into a bowl with a little olive oil and the seasoning.  Then spread the veggies onto a parchment lined sheet pan and bake for 20 minutes.

Then toss the shrimp in the veggie bowl with the seasoning.

While the veggies are cooking, you can prepare the avocado crema.  We are obsessed with this sauce and could probably eat it by itself but that’s just kinda weird so we won’t.  But, once you drizzle it on your fajitas, you’ll see what we mean.  It’s creamy and tangy and pure awesomeness.

tWhen the veggies are done, push them to one side of the pan and put the shrimp on to cook.  The veggies will keep going and the shrimp will cook very quickly.  They should take about 10 minutes.  Once everything is beautifully golden, transfer it all to a serving platter and serve with your favorite tortillas and whatever else you like on your fajitas.  We love fresh cilantro, lime and salsa.  We know you are going to love this recipe!


Sheet Pan Shrimp Fajitas with Avocado Crema
 
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Serves: 4-6
Ingredients
  • 1 large zucchini, sliced
  • 12 oz mini bell peppers, seeded and quartered
  • ½ large red onion, sliced
  • 4½ Tbsp good quality olive oil, divided
  • 1½ lbs shrimp, shelled and deveined and shells removed
  • 1 clove garlic, pressed
For the Seasoning:
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp tajin seasoning
For the Avocado Crema:
  • 1 avocado, chopped
  • ¼ C fresh cilantro
  • juice of ½ medium lime
  • ½ C 0% greek yogurt
  • 2Tbsp - ¼ C milk
  • kosher salt to taste
  • Optional Ingredients - tortillas, lime wedges, chopped cilantro, salsa
Instructions
  1. Heat oven to 400 degrees. Mix all seasoning ingredients together in a small bowl. In a large bowl add vegetables. Add 2½ Tbsp olive oil and sprinkle 2 tsp seasoning over the vegetables. Stir to coat.
  2. Line a large, rimmed baking sheet with parchment paper. Spread veggies evenly on sheet pan and roast for 20 minutes, stirring halfway through cook time.
  3. While veggies are cooking prepare the shrimp and avocado crema. Add shrimp to the same mixing bowl that you used for the veggies. Add remaining olive oil, 2 tsp seasoning and pressed garlic and stir to combine, being careful not to break the shrimp. You will have some seasoning leftover.
  4. For the avocado crema add all ingredients except for milk and salt to a blender and blend until combined. Add 2 Tbsp milk, add more if needed to thin. Season with salt and transfer to a small serving bowl.
  5. When veggies are done remove the sheet pan from the oven and slide veggies to one side of the pan. Lay shrimp out evenly on the other side of the pan and return to the oven for an additional 10 minutes. If shrimp are not thoroughly cooked after 10 minutes turn the oven to broil and cook for an additional 2 minutes.
  6. Remove from oven and serve with avocado crema and tortillas, lime wedges, cilantro and salsa if desired.

Blistered Tomato, Spinach & Burrata Rigatoni

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If the title of this dish, blistered tomato, spinach and burrata rigatoni, doesn’t make you want to gobble it up, I’m not sure what will!  Are you even kidding me with this?  We are pretty much obsessed with any pasta dish that has spinach, deliciously sweet tomatoes and burrata cheese because, well, duh!  I’m not really sure that I need to get all wordy and explain it to you.  You already agree with me right?  There’s no sales pitch going on here.  Let me just take you on a quick journey to show and tell you how simple this dish is to make.

Start by boiling the pasta.  Easy peasy right?  While that’s happening, get the tomatoes going in a saute pan with some olive oil.  Cook them over medium high heat for about 10-13 minutes until the skin is nice and blistered.  In a small bowl, mix the olive oil, freshly pressed garlic and red pepper flakes.

Drain the pasta then toss the pasta in a large serving bowl along with the shopped spinach and tomatoes.  Toss with the olive oil mixture then add the burrata.  You can break up the cheese before you serve it but it looks so pretty all nestled in the center don’t you think?  Have you ever heard that expression, you eat with your eye first?  It’s really so true, don’t you think?  Well, trust us with this one…it tastes as good as it looks!!

Blistered Tomato, Spinach & Burrata Rigatoni
 
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Serves: 4-6
Ingredients
  • 12 oz cherry tomatoes
  • 1 lb large rigatoni pasta
  • 2 C spinach, stemmed and chopped
  • 1 large ball burrata (can use 2 if you want it extra creamy)
  • 3 Tbsp + 2 tsp good quality extra virgin olive oil
  • 1 clove garlic, pressed
  • ½ - 1 tsp red pepper flakes + more if desired
  • kosher salt and cracked pepper to taste
  • optional - grated pecorino romano cheese
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 13 minutes or according to package instructions.
  2. While the pasta is boiling heat 2 tsp olive oil in a sautee pan over medium-high heat. Add tomatoes and sautee until browned and blistered (10-13 minutes).
  3. In a small bowl whisk remaining olive oil, pressed garlic and red pepper flakes.
  4. Drain pasta and transfer to a low pasta bowl. Add in chopped spinach and cherry tomatoes. Toss with olive oil mixture to coat. Add buratta to the top and season pasta with S&P to taste. Break buratta up with a spoon before serving. Add additional red pepper flakes if desired or grated pecorino romano cheese over the top to serve.

Spicy Eggplant Pasta with Fresh Mozzarella

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This spicy eggplant pasta with fresh mozzarella is literally a must on a busy weeknight.  So I’m not going to lie, the hubby and kids all used to say that they were not fans of eggplant but I never let that stop me from making it and guess what?  They actually really do like it.  I started small and would make eggplant parmesan and just not tell anyone that it had eggplant in it and they really never knew.  Then slowly, they were eating it more and more and I had this massive feeling of accomplishment.  It really doesn’t take much to make me happy.  Anyway, this recipe is a must and don’t let the “non-eggplant” people turn their nose up at you.  Just forge ahead with confidence and they will see the light!!  Check out how easy this dish is to make.

Very simple cast of characters here.  You just need an eggplant, your favorite pasta (we went for this gluten free brown rice penne), your favorite marinara, fresh mozzarella, basil and some red chili flakes.

You’ll want to start by salting the eggplant to let it sweat.  This gets rid of any potential bitterness that it may have.  Rinse it well after it hangs out with the salt and pat it dry.

Then dice it up into pretty little cubes and cook it in a skillet over medium high heat.  Let it cook for about 15 minutes until the edges are a nice golden brown then add the marinara.  While this is happening, cook the pasta according to the package directions.  Then to serve, spoon the pasta into a bowl and top with the eggplant marinara mixture, some fresh mozzarella, red pepper flakes (to your desired heat) and some fresh basil.  Yum!  This dish is a total win!!


Spicy Eggplant Pasta with Fresh Mozzarella
 
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Serves: 6
Ingredients
  • 1 medium eggplant
  • kosher salt
  • 1 Tbsp good quality olive oil
  • 12 oz brown rice gluten free pasta
  • 1 C fresh mozzarella, chopped
  • red pepper flakes - to taste
  • ¼ C fresh basil, chiffonade
  • 1 jar marinara sauce (we used Mezzetta brand caramelized onion and butter)
Instructions
  1. Cut the ends off of each side of the eggplant and slice eggplant into ½ inch slices. Place a generous amount of salt on each side of eggplant and allow to “sweat” for 30-60 minutes. Rinse eggplant thoroughly and pat dry. Chop slices into ½ inch squares.
  2. Heat olive oil in large skillet over medium-high heat. Add eggplant, cook for approx 15 minutes until all sides of eggplant are golden brown and completely cooked though. Reduce heat to low and add marinara sauce.
  3. While the eggplant is cooking boil pasta noodles to cook, drain and return to the pan. Add a few large spoonfuls of eggplant/marinara sauce to the pasta and mix to incorporate.
  4. Dish pasta evenly into bowls. Top with eggplant/marinara sauce, fresh mozzarella, desired amount of red pepper flakes and fresh basil. Serve immediately.

Green Chile Cilantro Chicken & Pineapple Skewers

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We know how much you love a delicious, easy weeknight dinner so in your honor, we’ve created these green chile cilantro chicken and pineapple skewers just for you!  You are going to love how simple this recipe is to make.  And really, who doesn’t love food on a stick?  It’s grilling season now so basically it’s time to start thinking about some fun new ideas to get outside and cook dinner in the comfort of your own backyard.  In Arizona, we only have a short amount of time to do this comfortably however, because in about another month, it’s going to be an absolute inferno in our backyards and that’s without the grill even being turned on.  But the diehards don’t let a little heat stop them and we could very well fall into that category.  But I digress…back to the skewers.  You only need a small amount of ingredients for this recipe.

The sauce is literally a can of diced green chilis, fresh cilantro, garlic and lime juice.  Blend it up and voila!  Sauce is ready.  See, I told you this is an easy one.  Now you just cube up the chicken and place it into a bowl.

Pour the yummy sauce over the chicken and toss to make sure it’s all coated evenly.  Let it hang out in the fridge for at least an hour.  Longer if you can make that happen only because we are working with boneless, skinless chicken and it loves to marinate to soak up flavor!

Once you are ready to start cooking dinner, preheat the grill and start the food on a stick process.  We are all about pretty bright colors so we chose a vibrant red bell pepper and some bright sweet pineapple.  If you’ve never had pineapple on the grill before, you are gonna freak out!  Oh my yum!  It’s fantastic.  Who knew pineapple could actually get sweeter?  Anyway, thread the skewers with the chicken, peppers and pineapple and drizzle with some more sauce before you put them on the grill.  Cook for about 5 minutes on one side, then flip and cook for another 5 on the other side and your skewers should be good to go!  We like to serve over cauliflower rice but you can certainly serve them whatever your heart desires.  See, I told you this was an easy weeknight meal.  Hope you love it as much as my family did!

If you really want to impress the people, serve up these totally off the hook cast iron maple sautéed apples for dessert!!

Green Chile Cilantro Chicken & Pineapple Skewers
 
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Serves: Makes 10-12 skewers
Ingredients
  • 8 oz diced green chili peppers
  • juice of 1 lime
  • ½ C cilantro
  • 1 clove garlic
  • 1.5 lbs chicken tenders, trimmed and cut into large cubes
  • ½ pineapple, cut into bite sized cubes
  • ½ red bell pepper, seeded and cut into large squares
  • ½ yellow bell pepper, seeded and cut into large squares
Instructions
  1. Using a small blender or immersion blender add green chilis, lime juice, cilantro and garlic. Blend until completely broken down and mixed.
  2. Add cubed chicken to a low bowl or gallon ziploc freezer bag, season with S&P. Pour half of green chili marinade over the chicken and mix until coated. Marinade in the fridge for at least 1 hour, preferrably longer.
  3. Heat bbq. Thread chicken, pineapple and bell peppers equally onto metal or wood skewers.
  4. Grill for 5 minutes, flip skewer over and continue to cook until chicken is cooked through for another 5 minutes.
  5. Serve over cauliflower rice, grain rice or on its own with the additional marinade on the side.

Lemon Pesto Capunti Pasta with Asparagus

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Tonight’s dinner was literally the easiest meal ever!!  Lemon pesto capunti pasta with asparagus.  First of all, lemon pesto anything is freaking amazing!!  I mean, don’t you agree? We just love this capunti pasta because of it’s light texture and of course it’s pretty ruffled edges.  It’s always fun to mix it up when serving something simple like this dish.  You guys are going to love this one and we know you are also really going to love how easy it is to make.  This dish is perfect for a crazy busy weeknight but it’s also pretty and delicious enough to serve to guests for dinner or a fun lunch.  The ingredients are really simple…we like to use homemade pesto but there are lots of delicious one’s you can buy in the stores so you could even shave off more time on the prep and buy some pesto if you are short on time.  Our recipe is really very simple though so we’d like to encourage you to give it a shot!  You can also substitute your favorite pasta if you are not able to find capunti.  Don’t stress, it’s just pasta!  Okay, check out how easy this dish is to master….

Here’s your line up or cast of characters!  Pesto, pasta, fresh asparagus and lemon!  If you are a regular here at GTK, you are aware of our obsession with lemons.  They can do wonders to just about any dish!  For this one, we use the zest and the juice.  Winning!!

So you are just going to start by cooking the pasta according to the package directions. After it’s cooked, don’t just dump it into a strainer, be sure to reserve a cup of the boiling water and set it aside.  You are going to use it to thin out the pesto so just hang tight.  After you drain the rest of the pasta water, add the pasta back to the pot and toss in the asparagus and the pesto.  Stir to combine, adding small amounts of the reserved pasta water to thin out the pesto.  Add in the fresh lemon juice and zest and top with freshly grated pecorino romano or parmesan.  Serve it up and watch how fast this one goes!!


Lemon Pesto Capunti Pasta with Asparagus
 
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Serves: 6
Ingredients
For the Pesto:
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • ½ C good quality olive oil
  • kosher salt
For the Pasta:
  • 1 lb capunti or like pasta
  • 1 bunch asparagus
  • ¾ - 1 C prepared pesto
  • ¼ - ½ C reserved pasta water
  • zest and juice of 1 medium lemon
  • grated pecorino romano or parmesan to top
Instructions
For the Pesto:
  1. In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt to taste.
For the Pasta:
  1. Cook pasta according to package ingredients.
  2. Cut tough ends off of asparagus. Cut asparagus into thirds at an angle.
  3. When pasta is cooked, use a label to remove 1 cup of boiling pasta water, set aside. Drain pasta and return to pot. Add asparagus and ¾ C pesto. Stir to incorporate, thin out with ¼ - ½ C reserved pasta water. Add more pesto/water if needed. Add the juice of 1 lemon, season with S&P. Top with lemon zest and grated cheese. Serve immediately.

Chilean Sea Bass en Papillote

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Chilean sea bass en papillote is like the best thing ever!!  How can you beat delicious, perfectly delicate sea bass and fresh crisp veggies all cooked together in a cute little parchment pocket?  Well, you just can’t.  It’s one of the easiest dishes to make and is perfect for entertaining.  It’s so fun to allow each guest to have their own meal that’s all wrapped up in a perfect little packet. For this recipe, we used some of our favorite veggies, one’s that pair beautifully with the marinade that we created.  We chose the veggies with both flavor and color in mind.  You simply cannot go wrong with red bell pepper, boy choy and shiitake mushrooms.

For the marinade, we just combined coconut aminos (a perfect healthy, gluten free substitute for soy sauce), sesame oil, hoisin, fresh ginger and honey in a small bowl and whisked them together.

To assemble the packets, start by placing the bok choy down first, then top with the sea bass, then the peppers and mushrooms.  Drizzle with the marinade and fold it up.  Pop it into the oven to bake for about 15-18 minutes, depending on the thickness of the fish.  Go ahead, pour yourself a nice glass of wine because you just earned it!  Dinner is easy peasy tonight.  It’s like one pot cooking!!  We are sure you are going to love this recipe.

 

Chilean Sea Bass en Papillote
 
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Serves: 2
Ingredients
  • 2 pieces chilean sea bass (approx 1 lb total weight)
  • 1 red bell pepper julienne-cut
  • 6 shitake mushrooms, sliced
  • 2 small head bok choy, sliced
  • ½ C coconut aminos
  • 2 tsp sesame oil
  • 2 tsp hoisin sauce
  • 2 tsp honey
  • 1 tsp fresh ginger, grated
  • 2 parchment bags (can purchase at specialty grocery stores or on Amazon - can also wrap in parchment paper instead)
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl whisk together coconut aminos, sesame oil, hoisin, honey and ginger.
  3. Place 2 parchment bags on a large rimmed sheet pan. Divide the vegetables evenly. Place bok choy in the bags, place the sea bass filets on top of bok choy, top with peppers and mushrooms. Pour half of sauce into each bag. Fold bags over pushing out any air and leave the folded side down to secure the bag.
  4. Bake for 15 minutes, if filets are really thick bake for 18 minutes.
  5. Remove from oven, cut open parchment bags. Transfer fish and veggies to a plate and spoon sauce from the parchmebt bag over the top to serve.

Seared Scallops over Pea Puree

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Looking for a quick, easy, healthy, delish dinner??  Look no further.  No, but seriously, these seared scallops over pea puree checks all of the boxes.  This dinner is a cinch to make, done in about 15 minutes.  There are very few ingredients needed to pull this dinner off, and you will look like a total gourmet.  Convinced yet?  Oh and did I mention that the scallops mixed with the pureed peas taste ah-mazing? Well, they do.

Scallops are one of my favorite things to cook, I love the golden crust that forms on the outside when you flash sear them.  Yep, I’m a sucker for crusty scallops!  There are a few tricks when searing scallops to make sure you get them just right.  You want to make sure you buy large scallops…skip the small guys.  Also, it’s important to buy very dry scallops, otherwise you will never get a good sear.  Lastly, never overcrowd your pan when cooking the scallops, they need their space.  Oh, and don’t use a non-stick pan or you will never achieve a golden crust.  Got all that?  Good!

Now that we’ve got the basics covered when it comes to searing scallops and achieving the perfect crust it’s time to talk about the pea puree.  There is really nothing to it, just add peas, basil, garlic and a touch of olive oil to a food processor and flip the switch.  Season it up with some S&P and sprinkle some whole peas into the mix before serving and you’re good to go.  It’s that simple!

Add this dish to your weeknight meal rotation, it’s perfect for a busy night when you want a healthy, gourmet dinner but don’t have much time to cook.  You will love this recipe, trust us!!

 

Seared Scallops over Pea Puree
 
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Serves: 2
Ingredients
  • 6 large dry scallops
  • 2 C frozen peas
  • ½ C fresh basil leaves
  • 1 clove garlic
  • 1 Tbsp + 2 tsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Steam frozen peas according to package directions. Using a high powered blender or food processor, add peas, basil leaves, garlic and 1 Tbsp olive oil. Puree until smooth. Season with S&P to taste. Can reserve a few whole peas to add to the puree once finished.
  2. Heat a medium cast iron skillet over medium-high heat. Use remaining olive oil to rub on outside of scallops. Generously season with S&P. Sear each side of scallops for approximetely 3 minutes, until a golden brown crust forms.
  3. Divide pea puree between two plates. Top with seared scallops. Optional - lightly drizzle additional olive oil over the top. Serve immediately.

Orange-Ginger Veggie Stir Fry over Cauliflower Rice

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Who says healthy has to be boring and flavorless??  We are proving the nay-sayers wrong with this flavorful and uber healthy orange-ginger veggie stir fry with cauliflower rice. Even better is that you can have this on your table in 20 minutes.  Now that’s what I’m talking about!

Most of us don’t have time to slave over a meal at night, and even if you do have time you probably wouldn’t want to do that anyways.  As much as I love cooking, by the end of a busy day it’s not always what I want to be doing. So quick and easy is always a good combo….okay, that can really be taken the wrong way.  Still talking about food here just to be clear!

Since cauliflower rice has become so popular recently, it’s easy to find almost anywhere.  You can make it yourself, but it’s also really easy to buy it in the frozen section at most stores.  I used the veggies I had on hand for this stir-fry but you can use whatever you have in your fridge.  I love the combo of the sweet bell peppers with sautéed mushrooms and snow peas, but this dish is super versatile so pick your own combo.

Check out some of our other favorite rice bowls here:

http://www.goodthymekitchen.com/?s=orange+chicken

http://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/

http://www.goodthymekitchen.com/buddha-bowls-herbed-yogurt/


Orange Ginger Veggie Stir Fry over Cauliflower Rice
 
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Serves: 2
Ingredients
For the Orange Ginger Sauce:
  • juice and zest of one large orange
  • ¼ C rice vinegar
  • 1 tsp fresh grated ginger
  • 1 Tbsp peanut oil
  • 1 clove garlic, chopped
  • 2 tsp raw honey
  • 1 tsp white miso paste
  • 3 Tbsp good quality olive oil
  • 1 Tbsp corn starch mixed with 1 Tbsp warm water
For the Stir Fry:
  • 1 orange bell pepper, sliced into thin strips
  • 1 C mushrooms, sliced
  • 1 C snow peas
  • 2 C cauliflower rice
  • 2 Tbsp good quality olive oil
  • 1 Tbsp black sesame seeds
Instructions
  1. In a medium bowl add all ingredients for the orange ginger sauce and whisk together until fully mixed. Set aside.
  2. Heat a large skillet over medium heat, add 1 Tbsp olive oil. Add cauliflower rice and cook for approximately 5 minutes.
  3. Heat another skillet or wok over medium-high heat. Add olive oil. Add sliced peppers, mushrooms and peas. Allow to cook for approx 5 minutes until veggies are cooked through but not soft. Add orange ginger sauce to skillet and cook for an additional minute or two until sauce thickens.
  4. Divide cauliflower rice evenly between two low bowls. Top each bowl with veggie/stir fry mixture and sauce. Garnish with sesame seeds. Serve immediately.