#brightflavors

Enjoy the bright flavors of lemon and herbs that have been mixed into soft chicken breasts. It is very simple to make this dish, and it is full of deliciousness.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Place chicken breasts in a baking dish and pour the marinade over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Using a Chemex to make coffee is a fun experience that makes a clean, crisp cup of coffee with bright flavors and a smooth finish.

Ingredients: 42g coarsely ground coffee beans. 700g hot water 200F or 93C. Chemex coffee filter.

Instructions: Place the Chemex coffee filter in the Chemex brewer, ensuring the triple-folded side faces the spout. Rinse the filter with hot water to remove any paper taste and warm up the Chemex. Discard the rinse water. Add the coarsely ground coffee to the filter. Start a timer and pour just enough hot water about 100g over the coffee grounds to saturate them evenly. Allow the coffee to bloom for 30 seconds. This helps release trapped gases and enhances flavor extraction. After the bloom, slowly pour the remaining hot water over the coffee grounds in a circular motion, making sure to wet all the grounds evenly. Maintain a consistent pour rate to keep the water level in the Chemex relatively constant. Total brew time should be around 4 minutes. Once the water has filtered through the coffee grounds and into the Chemex, remove the filter and discard it. Pour the freshly brewed Chemex coffee into your favorite mug and enjoy!

Prep Time: 5 minutes

Cook Time: 4 minutes

Enjoy the bright flavors of lemon and herbs that have been mixed into soft chicken breasts. It is very simple to make this dish, and it is full of deliciousness.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Place chicken breasts in a baking dish and pour the marinade over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Keto Mexican Slaw is a refreshing and flavorful side dish that's perfect for any Mexican-inspired meal. It's crunchy, tangy, and packed with vibrant flavors.

Ingredients: 4 cups shredded cabbage. 1/2 cup diced red bell pepper. 1/4 cup chopped cilantro. 2 tbsp lime juice. 2 tbsp olive oil. 1 tsp minced garlic. 1 tsp ground cumin. 1/2 tsp chili powder. Salt and pepper to taste. Optional: diced avocado for garnish.

Instructions: In a large bowl, combine shredded cabbage, diced red bell pepper, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with diced avocado if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the bright flavors of lemon and herbs that have been mixed into soft chicken breasts. It is very simple to make this dish, and it is full of deliciousness.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper. Place chicken breasts in a baking dish and pour the marinade over them, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

This recipe for marinated flank steak with chimichurri sauce has a lot of different tastes, from the tender grilled beef to the bright herbaceous sauce. The marinade gives the steak savory and herbaceous notes, and the chimichurri sauce makes the steak taste tangy and fresh.

Ingredients: 1 1/2 lbs flank steak. 1/4 cup soy sauce. 1/4 cup olive oil. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh oregano, chopped. 1 teaspoon red pepper flakes. Salt and black pepper to taste. 1/2 cup red wine vinegar. 1/2 cup olive oil. 4 cloves garlic, minced. 1 shallot, minced. 1 cup fresh parsley, chopped. 1/4 cup fresh oregano, chopped. 1/4 cup fresh cilantro, chopped. 1 teaspoon red pepper flakes. Salt and black pepper to taste. Juice of 1 lemon. Juice of 1 lime.

Instructions: In a bowl, mix together soy sauce, olive oil, minced garlic, chopped parsley, chopped oregano, red pepper flakes, salt, and black pepper. Place flank steak in a shallow dish and pour the marinade over it. Make sure the steak is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat grill to medium-high heat. Remove flank steak from marinade and discard excess marinade. Grill the steak for about 6-8 minutes per side, or until desired doneness is reached. Let it rest for 5 minutes before slicing. For the chimichurri sauce, combine red wine vinegar, olive oil, minced garlic, minced shallot, chopped parsley, chopped oregano, chopped cilantro, red pepper flakes, salt, black pepper, lemon juice, and lime juice in a bowl. Mix well to combine. Serve the grilled flank steak sliced, with chimichurri sauce drizzled on top or served on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and flexible meal with soft shredded chicken and bright taco flavors.

Ingredients: 1.5 pounds boneless, skinless chicken breasts. 1 cup salsa. 1 packet taco seasoning. 1 can black beans, drained and rinsed. 1 cup frozen corn kernels. 1 bell pepper, diced. 1 onion, diced. Cooked rice, for serving. Optional toppings: shredded cheese, sour cream, avocado, cilantro.

Instructions: Place chicken breasts in the slow cooker. Top with salsa, taco seasoning, black beans, corn, bell pepper, and onion. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is tender and easily shreds. Shred the chicken using two forks and mix well with the other ingredients. Serve over cooked rice with desired toppings.

Prep Time: 15 minutes

Cook Time: 360 minutes