Gluten-Free Main Dish: Balsamic Chicken with Pine Nuts

I am so excited about sharing this simple, healthy main dish. In under 30 minutes, this recipe for Balsamic Chicken Cutlets makes a great healthy weeknight or weekend entree. This recipe is perfect if you’re following a gluten-free, Paleo or low carb diet. Pine nuts are a great source of protein, dietary fiber, magnesium and iron, and they add great flavor and crunch to this easy recipe.

Weeknight Favorite Main-Dish: Lemon Chicken over Pasta

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I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.

Easy Summer Weeknight Dinner: Chicken Cutlets with Greek Salsa

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I know I have been on a Greek kick lately, but this recipe is perfect for a quick weeknight dinner. My kids love Greek-style ingredients: feta, kalamata olives and fresh herbs so this is perfect served alongside chicken cutlets. You can grill these outside or use a grill or saute pan if you wish. This Greek Salsa is also great served with fish, shrimp, steak or pork.

Skillet Chicken with Olives and Tomatoes

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This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.

 

Skillet Chicken with Olives and Tomatoes

Prep: 10 minutes

Cook: 12 minutes

Yield: 4 servings

Ingredients

1/4 teaspoon smoked or regular paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 cup fresh lemon juice

11/2 pounds chicken cutlets

1 tablespoon olive oil

1/3 cup white wine or low-sodium chicken broth

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/2 cup chopped Italian parsley

1/4 cup sliced green olives

Preparation

1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.

2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.