My New Career? + Two Easy & Healthy Summer Recipes // Grilled Cilantro Lime Chicken & Roasted Corn Avocado Salad
You’ve seen my food focused posts, you know I was attending the Institute for Integrative Nutrition (I just graduated a couple weeks ago!), and before I left Ireland I mentioned my blog would transition to be more food and lifestyle focused! With food, health, and wellness as a passion of mine I am now working to explore fulfilling career opportunities within that focus.
Career Trial #1, meal preparation for busy people and families!
Maybe I am jumping the gun and sharing this information too soon, but I wanted the experience documented! My first client has hired me for the next five weeks and I thought it would be a helpful and fun to post the recipes I am preparing as a place to direct my client(s) to if they want the recipe, and potentially generate some food inspiration for you, my readers!
So here I go!
In my introduction questionnaire I state, “Thank you for welcoming me into your kitchen! With your health at the forefront of all my meals – I am excited to work together to spice up your current kitchen routine.”
So those are the perimeters, and with that outline in mind the first meal I prepared for a family of three was a success! I am cooking for them three times this week!
Here are two of the recipes I made for their family last week!
Grilled Cilantro Lime Chicken
- 1 bunch of fresh Cilantro chopped
- 4 Limes, zested and juiced
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2-3 pounds of boneless skinless Chicken breasts
Add the first four ingredients in a bowl to combine, add the chicken and marinate for 4 hours minimum, overnight is ideal.
Grill and enjoy!
Spinach Quinoa Roasted Corn Salad with Avocado
- A package of Spinach, 4-5 cups
- 1 cup of cooked Quinoa
- 4 ears of roasted Corn*
- 1/4 cup Red Onion, chopped
- 1 Tomato, chopped
- 1 Avocado, chopped
There are many ways to arrange this salad (see post’s main picture) but the fastest is to mix the spinach, quinoa and roasted corn (warm, cold, or room temperature), red onion, tomato, and avocado in a bowl. Top with your favorite dressing. Enjoy!
Place the cob of corn, shuck and all, on a preheated grill. Roast for 20-25 minutes.
Remove from grill, let cool, remove shucks and kernels from cob to toss roasted kernals with salad.