What We’re Eating This Week: August 4th – August 8th

Season & Sear:

Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat. Add the chicken and cook 5–6 minutes per side, or until golden and cooked through.

Add Tomatoes and Cheese:

Once chicken is nearly done, scatter the halved tomatoes around the skillet. Lay a slice of fresh mozzarella on each chicken breast and cover the skillet for 2–3 minutes, just until the cheese is melted.

Finish with Flavor:

Remove from heat. Drizzle the entire skillet lightly with balsamic reduction. Sprinkle fresh basil leaves over the top.

Serve & Enjoy:

Plate each chicken breast with a spoonful of tomatoes and pan juices. Pair with a crisp arugula salad or roasted green beans for a complete low-carb meal.

Cook the Steak:

Drizzle a little olive oil on the steak. Season steak generously with salt and pepper. Grill (or sear in hot pan) for 3–4 minutes per side (or until desired doneness). Let rest for 5 minutes, then slice thinly against the grain.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Set aside.

Dress the Salad:

In a large serving bowl, mix the greens, tomatoes, red onion, avocado, peas (if adding), and green onions (if adding). Toss gently with the vinaigrette.

Assemble & Serve:

Start with a little Parmesan cheese on the bottom of the plate, add the dressed salad, and then the steak. Top with more shaved Parmesan and a few extra cracks of black pepper. Serve immediately with crusty garlic bread if desired.

Grill the Sausage

Preheat a grill or grill pan over medium heat. Slice chicken sausage into coins and grill for 2–3 minutes per side, until lightly charred and heated through. Set aside.

Make the Pesto

In a food processor or blender, combine basil, nuts, garlic, Parmesan, lemon juice, and salt. Pulse while slowly streaming in olive oil until smooth. Taste and adjust seasoning if needed.

Cook the Zoodles

Heat 1 tbsp olive oil in a skillet over medium heat. Add the red onion and red pepper. Cook 3-5 minutes. Add the spiralized zucchini and sauté for an additional 2–3 minutes, just until slightly tender. Don’t overcook—they should still have a bit of bite.

Toss & Assemble

Remove skillet from heat. Stir in the pesto until zoodles are evenly coated. Divide into bowls, top with grilled sausage slices, and finish with shaved Parmesan and fresh-cracked black pepper.

Marinate the Steak:

In a shallow bowl or zip-top bag, combine olive oil, lime juice, and spices. Add the steak and coat well. Marinate for at least 30 minutes, ideally longer for more flavor.

Sear the Steak:

Heat a cast iron skillet or grill pan over medium-high heat. Cook the steak for 4–5 minutes per side (depending on thickness) until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.

Cook the Veggies:

In the same skillet, add a little olive oil and sauté the sliced peppers and onions for about 6–8 minutes, until soft and slightly charred. Season with salt and pepper.

Assemble & Serve:

Layer steak and veggies in tortillas or lettuce wraps. Top with your favorite extras and a squeeze of lime.

Grill the Shrimp:

Toss shrimp in olive oil, salt, and pepper. Grill on medium-high heat (or pan-sear) for 2–3 minutes per side, until pink and cooked through. Set aside.

Make the Vinaigrette:

In a small bowl or jar, whisk together all ingredients until emulsified. Taste and adjust with more lemon for brightness or mustard for a tangy kick.

Assemble the Salad:

In a large bowl or on a serving platter, layer the mixed greens, cucumber, cherry tomatoes, avocado, and grilled shrimp.

Dress & Serve:

Drizzle with vinaigrette just before serving. Garnish with fresh herbs like basil or chives if desired.