Chicken parmesan {with crispy gnocchi}

Have you ever fallen in love with the idea of a dish, but haven’t found the perfect version at a restaurant?  Well, this is the case with me... and Chicken Parmesan.

It wasn’t until I came across this recipe, that I truly fell head-over-heels for this chicken dish that incorporates tomato sauce from scratch along with Parmesan, Pecorino Romano and Mozzarella cheeses.  As I have in the past, I decided to simply refer to the recipe as a guideline, using a handful or two of cheeses where desired rather than specific measures. 

Due to time (and ingredient) constraints, I didn’t have the chance to make pesto myself, so I used some that had been freshly made at the Whole Foods Market, along with packaged fresh gnocchi.  For my gnocchi, instead of dropping the small lumps of dough into boiling water for 30 seconds, I decided to try something new: crisping them up, for about a minute per side, in a pan with olive oil.  I then seasoned the gnocchi with salt and pepper, and combined with two spoonfuls of pesto... Yum!

A simple and satisfying lunch {chicken fajitas & black bean soup}

Finding a healthy, tasty, and satisfying meal these days has become nearly impossible.  By following some of the latest diet trends, such as South Beach and even more strict vegan diets, I’ve experienced nothing more than a constant feeling of dull hunger, culminating in a search for anything high in carbs, sugars and fat.  Here’s a perfect, post-workout, meal that was not only mouthwatering, but also left me more satisfied than I had anticipated.  

Chicken fajitas and black bean soup are excellent sources of deliciousness and protein.  Without avocado, cheese or sour cream, this dish can also be extremely low fat.  Here’s my recipe below. 

  

Ingredients:

fajitas:

1 chicken breast (cut into 1/2 inch strips)

1/3 large onion (cut into 1/4 inch strips)

1/2 bell pepper (cut into 1/4 inch strips)

1 (roma) tomato, diced

1-2 large whole wheat tortillas

salt & pepper to taste

lime juice to taste

black bean soup:

1 can black beans

1/2-1 cup chicken (or vegetable) broth

1/4 cup onion, diced

1/4 cup tomato, diced

salt & pepper to taste

lime juice to taste

feta cheese to taste

Method: 

fajitas:

1) Heat chicken strips on grill pan over medium-high until browned on one side

2) Flip chicken strips over & add pepper and onion strips

3) Cook 5-10 minutes over medium heat until chicken is cooked through

4) Season with salt, pepper & lime to taste

5) Serve with whole wheat tortillas & diced tomato

soup:

1) Bring black beans & chicken broth to a boil in saucepan

2) In blender, combine mixture with onion & lime juice until smooth

3) Top with diced tomato, onion & feta cheese