Sharing with Neighbors
When it comes to finding variety in your homemade salads, the world is your oyster when including jicama. This Mexican root vegetable works great in sweet, fruity, and savory mixes alike, because the juicy and crunchy veggie absorbs the flavor of the ingredients around it and soaks up dressing like it’s its job. Here we’ve gathered 17 recipes that are sure to pack some serious taste in every bite.
Grilled chicken: it’s healthy but can also be uberboring. But not when you make it like Marcela Valladolid from the Food Network show The Kitchen. The Mexican-American chef adds just a few herbs like cilantro, parsley, and rosemary to lemon juice and olive oil to make the dish juicy and flavorful.
All you need is a bag to marinate the chicken in for two hours, some patience, and a grill to make this delectable recipe that’ll have you eating chicken every night for dinner.
From Food Network’s Marcela Valladolid
If you buy the chicken breasts already trimmed in halves, they’re pretty thin so there’s no need for pounding.
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon fresh oregano, finely chopped
1 teaspoon fresh rosemary, finely chopped
3 tablespoons lemon juice
1 tablespoon lemon zest
4 boneless, skinless chicken breasts halves
Vegetable oil
