There’s been a slight change in our diets since my last post … turns out that the Oishii kitchen will be dairy-free for at least a few months, as little Levi seems to have a milk-protein intolerance. I know, Brianna not eating butter and CHEESE!? *gasp* Well, luckily, it’s Santa Cruz and there are hippy, vegan versions of everything, almond milk is actually delicious on my cereal and in my coffee, and summer produce is bountiful and a delicious (and healthy!) distraction.
With so much to choose from at stores and farmer’s markets these days, I can’t imagine that eating fruits and veggies could be a chore for anyone! Sweet corn on the cob; crisp asparagus; juicy nectarines; plump blueberries … When you get to the produce section, it’s easy to fill your basket with colorful, seasonal things!
Dinner planning became easy the other night (and easy is good when you have a growing 2 month old!) when we let sweet cherry tomatoes and creamy avocado take center stage, adding a squeeze of lime, some fresh jalapeño and garlic to make a refreshing salsa. Although it would jazz up any protein, we decided that some chicken breast fillets, seasoned with salt, pepper, paprika, cumin, and chili power, would be the perfect accompaniment. If you find yourself at the store with no idea of what to make for dinner, start in the produce section!
Chicken Breast Fillets with Cherry Tomato-Avocado Salsa
6 chicken breast fillets (or 1 chicken breast half, cut into 6 pieces)
a few handfuls of cherry tomatoes, halved
juice from a small lime + the zest
1/2 a jalapeño pepper, minced
1 small clove of garlic, minced
1 ripe avocado, cubed
- Season the chicken fillets with the spices and the lime zest.
- In a small bowl, combine the tomatoes, lime juice, jalapeño, and garlic. Taste and season with salt & pepper (and add more lime juice if necessary). Gently fold in the avocado.
- Heat a frying pan with a couple drizzles of olive oil over medium high heat. Cook the chicken fillets until done inside and the outside is golden. Place 3 chicken fillets on each plate and top with a generous spoonful of the salsa. Serves 2.
Our growing boy … Levi is 2 months today!
And look! He’s started smiling!