#lundberg

2/28/2021

God help me, I am obsessed with cooking; searching relentlessly for flavor explosions! Since Chef dubbed me a funkadelic chef, I’ve made every effort to lure his tastebuds with sublime, but funky combination of flavors.

Today I prepared Chicken Cutlets with Strawberry Avocado Salsa. This is a recipe I found in Cooking Light’s June 2015 issue. The year prior I had experienced by first detox. I made a conscious effort to find recipes with clean ingredients that wouldn’t be humdrum and that I could eat after the detox as well. This recipe fit the bill.

When I first saw the ingredients, I thought it sounded unusual. Clearly, I gave it a try and fell in love with the combination of strawberry, avocado and cilantro; a delightful salsa atop grilled chicken breasts. Today I used boneless, skinless, chicken thighs, since Chef prefers the moist intense flavor as opposed to breasts that quickly become dry and chewy if not cooked properly.

As sides I chose wild rice and an Ina Garten recipe, Garlic Sauteed Spinach. I used Lundberg Wild Blend Rice with a custom blend of wild and whole grain brown rice; it’s my go-to rice. For the Sautéed Spinach I used a 16 oz pre-washed organic spinach. Both sides complimented the main dish.

Chef enjoyed the combination of flavors! Yum Yum!!! Once again, the meal ranked a “10.” I’m doing pretty good at this point – he’s spoiling me

NOTE: Chef did give me some pointers for the chicken and salsa. He told me that cold or hot can mess with the taste buds. Although the combination of flavors was beyond expectation, it would have been better had I let the salsa reach room temperature before putting it on the chicken.

Garlic Sauteed Spinach - http://bit.ly/3uJDZcn

Chicken Cutlets with Strawberry-Avocado Salsa - https://bit.ly/2PqhV6s