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By Dalia El Kady

Chicken Avocado Soup

Ingredients

2 Chicken breasts

3 Teaspoons olive oil, divided

Salt & freshly ground pepper to taste

1 1/2 Cups green onions, finely chopped, divided

1 Teaspoon minced garlic

1 Tomato, diced

3 Cups chicken broth

1/8 Teaspoon cumin

1 Teaspoon salt

2 Avocados, diced

1/2 Cup cilantro, finely chopped

Lemon wedges

Method:

Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.

In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.

Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.

Add diced tomato; Sauté 1 minute, until soft.

Add chicken broth, cumin, and salt to pot.

Stir well and bring to a boil.

Cover pot and simmer on low for 15 to 20 minutes.

Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro.

Next, ladle the chicken broth onto the layered chicken (you can omit Avocado if you want to lose more weight, but having it once in a while is really healthy).

Marinated Grilled Chicken

Ingredients:

8 Chicken breasts

1 Medium onion

1 Teaspoon minced garlic

Juice of 3 lemons

1 Teaspoon vinegar

1 Teaspoon ginger paste(or fresh grated)

1 Teaspoon oregano

1 Teaspoon chicken spice of your choice

2 Teaspoons soya sauce

Salt & pepper

1 Medium tomato

2 Teaspoons olive oil

Method:

Mix all marinade ingredients in the blender and coat the chicken to marinate, then leave for not less than 2 hours.

Grill chicken on the stove a charcoal grill.

Enjoy with a salad.

Egyptian Green Beans with a Twist

Ingredients:

Half a kilo of green beans

1 Medium onion cut in slices

1 Medium tomato

1 Teaspoon minced garlic

1 Teaspoon tomato paste

Salt & pepper

2 Teaspoons olive oil

Method:

Blanch the beans in boiled water, then put in cold water for one min.

Prepare an Egyption tageen,then put the onion, tomato, garlic, and one cup of water and tomato paste along with the olive oil, put in oven on high for 25 mins then add the beans and continue cooking for another one hour, serve with yogurt or basmati rice.

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