Balsamic marinated Chicken and salad.

I am sorry, I have sin... again...

I went out of my path and made another healthy recipe...

But it was sooooo good!

Balsamic marinated Chicken and salad.

For the salad I used mixed spring lettuce, cherry tomatoes, dried cranberries, red onions and walnuts.

For the marinate:

• 1 garlic clove, fine chopped
  
• 30 ml (2 tablespoon) of butter
  
• 250 ml (1 cup) balsamic vinegar
  
• 30 ml (2 tablespoon) of honey
  

In a pot, softened the garlic in the butter. Add the vinegar and honey. Bring to a boil and let it reduce at medium temperature until it is in a light syrup texture, about 15 minutes.Let it cool down.

Put the chicken breasts in a plastic bag and pour the cold marinate on top of the chicken and let it sit in the fridge for a few hours. The longer it marinates, the more the balsamic taste will be strong.

I grilled the chicken and put it on top of my salad. It was delicious!

Bon appetit!

Avocado soup/avocado and Shrimp Salad

I will start this blog with a healthy recipe, perfect for summer.

Avocado soup :

o 2 avocados
o 1/2 small onion
o handful of fresh cilantro
o Lime juice
o Cayenne pepper
o About 1 cup of chicken or vegetable broth
o Salt

· Shrimp and avocado salad :

o Tomatoes
o Avocados
o Lime juice
o Fine chopped onion
o Cayenne pepper
o Fresh Cilantro or parsley
o Extra virgin olive oil
o Cooked Shrimps
o Salt

Preparations

Avocado soup

Mix everything in the blender until smooth consistence. Add Salt and Cayenne pepper.

Salad :

Mix everything together.

Put portion of the salad in the middle of the bowl and pour the soup around it, serve cold.


This made my night, I served that as appetizers and had leftovers, of course, that made my next day lunch so much better. When I mixed the soup, I did everything in a big juice jar with a hand blender, it made it easier to pour around the salads without making a mess.