Eating a proper lunch can be a challenge. For me lunchtime, consist of dropping the morning cheffing gear and getting ready for my next gig. This means very little time to actually prepare a meal. I've been working on stocking my fridge with healthy and light lunch alternatives. This week, I came up with a double duty dinner/lunch. I sauteed garlic, onion, pepper, zucchini and chicken. Half of the mixture was prepared with bowie pasta and marinara sauce. The other half, I tossed with Greek yogurt, curry, and some cilantro for a pasta salad.
Double Duty Chicken
1 red pepper, chopped
1 medium onion, chopped
1 small zucchini, chopped
1 1/4 lb. chicken, cubed
3 sprigs thyme
1 clove garlic, chopped
2 tablespoons olive oil
1/2 teaspoon paprika
1 lemon juiced
1 lb. pasta (of your choice)
1 jar of your favorite marinara
Salad Ingredients (optional)
1 small container of Greek Yogurt
1-2 tablespoon of Madras Curry (to taste)
1/4 cup chopped cilantro or parsley
salt and pepper to taste
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Split the pasta into two portions (you can omit this step if your only making one of the meals).
In a small bowl, toss chicken with thyme, paprika, 1/2 lemon (juiced), salt, pepper and set aside.
Heat a large pan with olive oil. Add garlic, and cook for one minute. Remove chicken from marinade and pat dry. Toss in chicken and cook for 2 minutes on one side. Flip chicken and then toss in the remaining veggies. Cook until the veggies have softened.
NOW...take half of the mixture and place with reserved pasta.