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Grilled Chicken with Lemon Herb Marinade

Grilled Chicken with Lemon Herb Marinade

Juicy grilled chicken marinated in a flavorful lemon herb mixture.

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Grilled Chicken with Lemon Herb Marinade

Grilled Chicken with Lemon Herb Marinade

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a shallow dish, combine the olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper.
  2. Add the chicken breasts and turn to coat them evenly with the marinade.
  3. Cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Preheat the grill to medium-high heat.
  5. Grill the chicken for 5-7 minutes per side, or until cooked through.
  6. Serve the grilled chicken warm.
Chicken Fajitas

Chicken Fajitas

Sizzling chicken strips with bell peppers and onions, served with warm tortillas.

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Chicken Fajitas

Chicken Fajitas

Ingredients:

  • 4 boneless, skinless chicken breasts, sliced
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 8 small tortillas

Instructions:

  1. In a large pan, heat the olive oil over medium heat.
  2. Add the chicken and cook until browned.
  3. Add the bell peppers, onion, cumin, and paprika, and cook until the vegetables are tender.
  4. Season with salt and pepper to taste.
  5. Serve the chicken and vegetable mixture with warm tortillas.
Vegetarian Chili

Vegetarian Chili

Hearty and flavorful chili made with beans, vegetables, and spices.

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Vegetarian Chili

Vegetarian Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Chopped fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, minced garlic, diced bell pepper, and diced zucchini. Cook until vegetables are softened.
  3. Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and ground cumin.
  4. Bring chili to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally.
  5. Season with salt and black pepper to taste.
  6. Serve hot, garnished with chopped cilantro.