One Pot Lemon Herb Chicken & Rice
Total Time: 30 Min Yield: Serves 4
Ingredients:
• 2 tablespoons fajita seasoning
• 1/2 teaspoon dry mustard
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 (1 1/2-pound) package flank steak
• (1/2-inch thick)
How to Make It:
Step 1: Combine first 3 ingredients. Rub olive oil evenly over flank steak; sprinkle with seasoning blend. Cover and chill at least 4 hours.
Step 2: Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips. Serve with Salsa.
Step 3: Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately.
Breaded Pork Cutlet with Avocado-and-Shredded Kale Salad
Total Time: 33 Min Yield: Serves 4
Ingredients:
• 1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced
• 5 tbsp. olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 (1 1/2-pound) package flank steak
• 4 pork cutlets (about 1 lb.), pounded thin
• 1/4 c. all-purpose flour
• 2 large eggs, beaten
• 1 c. panko breadcrumbs
• Freshly ground black pepper
• 1 (1 1/2-pound) package flank steak
• 1 lemon, peel removed and flesh chopped
How to Make It:
Step 1: Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.
Step 2: Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.
Step 3: Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.
Step 4: Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper. Serve salad topped with pork.