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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 Alfredo Pasta

Chicken Alfredo Pasta

Creamy pasta dish with tender chicken and a rich Alfredo sauce.

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Chicken Alfredo Pasta

Chicken Alfredo Pasta

Ingredients:

  • 8 ounces fettuccine pasta
  • 2 boneless, skinless chicken breasts, sliced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
  2. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
  3. Add sliced chicken breasts to the skillet and cook until no longer pink.
  4. Pour in heavy cream and grated Parmesan cheese. Stir until cheese is melted and sauce is creamy.
  5. Season with salt and pepper to taste.
  6. Add cooked pasta to the skillet and toss until evenly coated with sauce.
  7. Garnish with chopped parsley before serving.
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.