Question

hola nesecito recetas de cenas saludables en ingles

Answer 1

Chicken Breast With Shaved Brussels Sprouts

Ingredients2 (8-ounce) boneless, skinless chicken breast halves3/4 teaspoon kosher salt, divided2 broccoli stems2 tablespoons olive oil2 tablespoons fresh lemon juice1/4 teaspoon freshly ground black pepper3 cups thinly sliced Brussels sprouts (from 12 medium)2 celery stalks, thinly sliced1/4 cup toasted hazelnuts1/4 cup fresh flat-leaf parsley, coarsely chopped1 ounce Parmesan cheese, coarsely gratedPreparation
1. Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.Barley-Stuffed Poblanos

Ingredients3 tablespoons olive oil, divided1 large onion, diced1 1/2 cups barley, soaked overnight and drained1 bunch kale, thick stems removed, leaves chopped1 1/8 teaspoons chili powder, divided3 garlic cloves, minced1 (28-ounce) can whole peeled tomatoes, crushed1/4 teaspoon kosher salt6 large poblano peppers2 ounces reduced-fat white cheddar, grated (1/2 cup)3 slices reduced-fat Monterey Jack cheese, halved1/2 cup crumbled pasteurized queso frescoPreparation
1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until soft (5-7 minutes). Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 teaspoon chili powder into barley until kale is wilted; mix in cheddar.2. Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes. Add tomatoes, remaining 1 teaspoon chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes). Turn heat to low; cover.3. Preheat broiler with rack in middle position. Slice off stems from peppers to make a wide hole for stuffing; reserve stems. Using a small knife, carefully remove membranes and seeds. Stuff peppers tightly with barley mixture; return stem ends to top of peppers. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.Burger With Mushrooms and Radicchio

Ingredients1 tablespoon olive oil1 pound mixed exotic mushrooms, trimmed1/4 teaspoon kosher salt3/4 teaspoon freshly ground black pepper, divided1 1/4 pounds ground sirloin4 (2-ounce) whole-wheat hamburger buns, split1 small head radicchio, sliced into thin ringsPreparation
1. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and 1/4 teaspoon each salt and pepper, and cook, stirring, until tender and golden (4-6 minutes). Transfer mushrooms to a plate. Wipe out skillet; reserve.2. With clean hands, form meat into 4 patties; sprinkle remaining 1/2 teaspoon pepper over both sides of burgers. Return skillet to medium-high heat; cook burgers until medium (5-6 minutes per side), or until a meat thermometer inserted in the center reads 160°.3. Place 1/4 of the radicchio slices, then burgers, on bottom buns; divide mushrooms among burgers and top with other half of bun.Grapefruit and Avocado Salad With Seared Salmon

Ingredients1 large grapefruit2 large bunches arugula, stems removed (10 cups)1 ripe avocado, pitted and sliced2 tablespoons fresh lemon juice2 tablespoons olive oil1/2 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper, dividedCooking spray3 (5-ounce) wild salmon fillets (skin on)1/4 cup toasted walnuts, roughly choppedPreparation
1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.