Summer Eats

By Escali in Healthy Living, Homemade

Chicken and Sun-Dried Tomato Bruschetta



2 skinless, boneless chicken breast halves

295 ml Italian salad dressing, divided

120 g fresh spinach, torn


85 g crumbled feta cheese

8 sun-dried tomatoes, packed without oil, chopped

1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices

60 ml olive oil


-Place the chicken and salad dressing in a bowl. Cover and marinate for at least 3 hours in the refrigerator.

-Preheat the grill on high heat.

-Lightly oil the grill grate. Discard the dressing used for marinating and grill the chicken for 7 minutes per side, or until juices run clear. Cool and then shred.

-In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes and the remaining dressing.

-Brush the focaccia bread with olive oil and cook 1 minute per side on the prepared grill, or until lightly toasted. Place the portions of the chicken mixture on the toasted focaccia to serve.

Fiery Fish Tacos



155 g corn

85 g diced red onion

130 g peeled, chopped jicama

80 g diced red bell pepper

45 g fresh cilantro leaves, finely chopped

1 lime, zested and juiced

30 g sour cream

10 g cayenne pepper

6 g ground black pepper

35 g salt

672 g tilapia

30 ml olive oil

12 corn tortillas, warmed


-Preheat grill on high heat.

-In a medium bowl, mix together the corn, red onion, jicama, red bell pepper and cilantro. Stir in the lime juice and zest.

-In a small bowl, combine cayenne pepper, ground black pepper and salt. Brush each fillet with olive oil and then sprinkle with spices.

-Arrange the fillets on the grill grate and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream and corn salsa.

Greek Pasta Salad



120 ml olive oil

120 ml red wine vinegar

4 g garlic powder

2 g dried basil

2 g dried oregano

2 g ground black pepper

3 g white sugar

350 g cooked elbow macaroni

210 g fresh sliced mushrooms

15 cherry tomatoes, halved

150 g sliced red bell peppers

110 g crumbled feta cheese

50 g chopped green onions

1 (4 ounce) can whole black olives

170 g sliced pepperoni sausage, cut into strips


-In a large bowl, whisk together the olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni. Toss until evenly coated. Cover and chill for about 2 hours or overnight.

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