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Spiced Chicken With Couscous Salad

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Ingredients

3 tablespoons olive oil
4(6-ounces) boneless, skinless chicken breasts
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
3⁄4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

Seared Mediterranean Tuna Steak

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Ingredients

4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon ground coriander
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups chopped seeded tomato
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon bottled minced garlic
12 chopped pitted kalamata olives

Salmon With Red Pepper Pesto

salmon

Ingredients

4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
Cooking spray
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
1 tablespoon tomato paste
1 teaspoon extra-virgin olive oil
7 whole blanched almonds
1 garlic clove

Directions

Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.

Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.

Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.

Slice the chicken and serve with the couscous.

Directions

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper.

Coat pan with cooking spray.

Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients.

Serve tomato mixture over fish.

Directions

Heat grill pan over medium-high heat.

Sprinkle fish evenly with 1/2 teaspoon salt.

Coat pan with cooking spray.

Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth.

Serve pesto over fish.


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