Thu | Sep 23, 2021

3 Simple Dinners Anyone Can Make

Published:Wednesday | June 14, 2017 | 3:34 PMKimberly Goodall
Chicken with a lemon herb sauce.- Contributed
Grilled chicken. -Contributed
White fish with pineapple salsa. -Contributed

What's for dinner tonight? Think you can't enjoy a restaurant-quality meal without going to a restaurant? 
You don’t have to wear a chef's hat to whip up an amazing dish. Even if you have minimal cooking skills and limited time, you can make the following dishes. Forget about takeout, with the help the Healthy Chef Paul Williams, you can have these delicious dishes under your belt in no time. His delicious and nutritious recipes will save you time and money. Enjoy this gift from us to you. 

In photo: White fish with pineapple salsa. -Contributed

White fish with pineapple salsa
1 cup chopped fresh pineapple
2 tbsp finely chopped red onion
2 tbsp chopped cilantro
1 tbsp rice vinegar
1/8 tsp ground red pepper
Cooking spray
4 (6-ounces) fish fillets (about 1/2-inch thick)
1/2 tsp salt

1. Combine first 5 ingredients (through pepper) in a bowl and set aside.

2. Heat a non-stick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt, and cook on each side for four minutes each, until it flakes easily when tested with a fork. Top with salsa.

In photo: Grilled Chicken. -Contributed

Grilled Chicken

2 tbsp extra-virgin olive oil
3 boneless skinless chicken breasts
1 lemon, halved
pinch of salt
Freshly ground black pepper
1/4 cup fresh parsley

1. Preheat grill on high for five minutes. Once hot, carefully use tongs to rub an oiled paper towel over grates to clean and ensure no food residue or dirt is on it.

2. Drizzle olive oil on chicken breast and cut sides of lemon, then season chicken generously with salt and pepper. Using long tongs, place chicken breasts on grill and cook, covered on high for 3 minutes. Flip breasts and continue cooking on high for three additional minutes.

3. Reduce grill heat to low and flip chicken again. Place lemons, cut side down, on grill, cover and continue cooking for an additional three minutes more.

4. Flip chicken again, and cook 3 more minutes on low, or until a meat thermometer reads 160° when inserted into the thickest part of the meat.

5. To serve, remove chicken and lemons to plate. Squeeze grilled lemon on chicken and top with parsley.

In photo: Chicken with a lemon herb sauce. -Contributed

Chicken with a Lemon Herb Sauce
2 tbsp extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper

Lemon Herb Sauce:
1 clove garlic, peeled
1/4 tsp salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 tsp freshly ground black pepper
1 lemon, and juiced
1/3 cup extra-virgin olive oil

For the Chicken: Preheat an oven to 450 degrees F.

1. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet.

2. Season the chicken breasts with salt and pepper on the smooth side of each breast. Place in the skillet — seasoned side down and cook without disturbing until brown and crisp — about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer — about 6 to 8 minutes. Place on a cutting board and let rest for 5 minutes before slicing.

For the sauce: smash the garlic clove, sprinkle with salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.