light recipe

A gorgeous colorful salad with pomegranate vinaigrette. make with or without chicken.

Mango Pomegranate Chicken Salad

oz baby lettuce

mango

cashews

pomegranate

chicken

extra virgin olive oil

Pomegranate juice reduction*

shallots

champagne vinegar

lemon

sea salt

black pepper

If you are reducing your own pomegranate juice, allow a little more time. Place 1 cup pomegranate juice in a small sauce pan and simmer till juice is reduced to 1/4 cup. Check frequently or it may disappear! Allow to cool before using.

Combine all salad dressing ingredients in a bowl and whisk.

Vinaigrette:

Place all ingredients on a platter, dress with vinaigrette and serve.

Salad:

This eggplant agrodolce salad is super easy to make and is one of Nicky Reimer's seasonal favorites for spring.

Eggplant agrodolce with quinoa, almonds and feta

(200 grams) cooked quinoa

parsley leaves

mint leaves

(80 grams) roasted almonds, chopped

sheep’s feta, sliced

medjool dates, pitted, chopped

green chilli, thinly sliced

Extra virgin olive oil,

tbs balsamic vinegar

tbs sherry vinegar

tsp caster sugar

olive oil

eggplants,

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5348771529001-5981850743001

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Tomato, Basil & Mozzarella Chicken Recipe by Tasty

boneless, skinless chicken breasts

olive oil,

salt,

pepper,

garlic powder,

oregano,

mozzarella cheese

tomato, medium

basil leaf

dark balsamic vinegar, inexpensive

honey

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On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.

Bake for 30 minutes, or until cooked through and juices run clear.

While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.

NOTE: It should take about 20 minutes for the mixture to reduce.

Once the glaze has reached your desired thickness, remove it from the heat and set aside.

Remove the chicken from the oven and top with slices of mozzarella and tomato.

Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.

While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.

Drizzle the balsamic glaze over the chicken and top with basil.

https://vid.tasty.co/output/28006/mp4_640x640/1490901437

Lighten up your chicken cacciatore by skipping the pasta. 

Light Chicken Cacciatore

chicken breasts (5 ounces each)

Kosher salt

pepper

cremini mushrooms, quartered

onion,

red pepper, thinly sliced

garlic,

bay leaf

dry white wine

tomatoes

green olives

c. flat-leaf parsley, chopped

Heat oil in lg. deep skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side; transfer to plate.

Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken.

Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender, 8 to 10 minutes. Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices).

Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley.<span class="redactor-invisible-space"></span>

Middle Eastern Chickpea Salad

can chickpeas, drained and rinsed

tomatoes,

poblano

red onion, diced

½ English cucumber, diced

za’atar seasoning

white wine vinegar

fresh mint, chopped

Salt and pepper

In a small bowl, whisk together the za’atar, lemon juice, vinegar, salt, and pepper until combined.

In a large bowl, combine the chickpeas, tomatoes, pepper, red onion, and cucumber. Pour the dressing over the salad and toss until evenly incorporated.

Place in the fridge and allow the dressing to absorb for 30 minutes before serving.

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

butter

plain flour

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

icing sugar

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

A delicious and healthy salad. Be sure to reduce pomegranate juice ahead of time

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Mango Pomegranate Chicken Salad

Eggplant agrodolce with quinoa, alm...

Tomato, Basil & Mozzarella Chicken ...

Light Chicken Cacciatore

Middle Eastern Chickpea Salad

The ultimate makeover: Lemon tart

Greens with Pomegranate Vinaigrette

Top 7 light recipe recipes from across the web

The most viewed light recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Pomegranate Chicken Salad

Eggplant agrodolce with quinoa, alm...

Tomato, Basil & Mozzarella Chicken ...

Light Chicken Cacciatore

Middle Eastern Chickpea Salad

The ultimate makeover: Lemon tart

Greens with Pomegranate Vinaigrette

The most viewed light recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine