Happy Friday! I found a new chicken recipe that I simply had to share with you. You marinate chicken breasts in a lovely lemon and herby vinaigrette for 30 minutes and then you cook them in a skillet on the stove top. It’s mad easy and delicious. I think marinating is the key because it makes the chicken taste good (and not so chicken-y). (If you know, you know.) The chicken is served with rice and a fresh tomato, cucumber, bell pepper salad, feta cheese, and Kalamata olive salad. I think that this is a great recipe to kick off …

I’ve been craving salads lately. I wonder how long that will last. I love roasted sweet potatoes and vegetables. They are an awesome side dish, but I’m turning them into the star of a salad today. Add the hot the veggies straight from the oven to the lettuce and it wilts it a bit which is absolutely delicious. It doesn’t even feel like I’m eating a salad. You can roast whatever vegetables are in season to make this different and seasonally appropriate. I topped the salad with some shredded Parmesan cheese and homemade avocado dressing. I’m not always in the …

Meet my new favorite lunch. Making this dish is a little more effort than I usually put in for lunch, but trust me when I say it’s worth it. It’s absolutely delicious. The combo of ingredients, the dressing, all of it together is one of the tastiest things I’ve ever had. My husband doesn’t like quinoa and doesn’t go out of his way to eat avocado, but said smelling this got him hungry when I was cooking this up. (No, he didn’t try it, but that’s okay because it meant more for me.) Let’s talk cilantro. I don’t love it …