My Top 2 Healthy dinner recipes for this summer !

Hi there , Im the crazy chef who will be sharing some healthy and not too healthy recipes and ideas
Im starting with my 2 healthy favorite dinner dishes ...

1- Cilantro Lime Shrimp with Zucchini Noodles

This cilantro lime shrimp with zucchini noodles is simply drool worthy. Lime and cilantro combo makes for a full-flavored dish that tastes like restaurant quality, while only taking minutes to prepare! A perfect low-carb option when you’re looking for a quick healthy dinner that’s packed with flavor.

INGREDIENTS LIST FOR THE CILANTRO LIME SHRIMP WITH ZUCCHINI NOODLES
1 lb (450g) shrimp, shelled and deveined
2 + 1 tablespoons olive oil
4 cloves garlic, minced
1 pinch red pepper flakes (optional)
1/4 cup vegetable broth
1 teaspoon honey
Juice of 1 1/2 lime
3 medium zucchini, spiralized or cut into noodles
Salt and fresh cracked pepper to taste
1 teaspoon lime zest
2 tablespoons cilantro, chopped

DIRECTIONS

1. In a bowl, combine 2 tablespoons olive oil, garlic, red pepper flakes, 1 tablespoon cilantro, honey, lime juice and lime zest. Add uncooked shrimp and toss to mix well. Marinate for 15 to 20 minutes.

2. Heat 1 tablespoon olive oil in a pan over medium-high heat, add the drained shrimp, cook for 2 minutes, flip, and add the marinade. Cook for 1 more minute and set the shrimp aside.

3. In the same skillet add vegetable broth to deglaze and simmer for 2 minutes. Add the zucchini noodles and cook until just tender, about 2 minutes. Add the shrimp and adjust seasoning. Toss everything and serve immediately topped with additional cilantro, enjoy!

2- Baked Garlic Chicken and Potatoes

Crisp-tender baked garlic chicken and potatoes — This is your new go-to quick and easy dinner for the family! Chicken thighs, potatoes and red onion, bake everything in one single pan with just a simple seasoning of salt, pepper, garlic powder, and Cayenne powder.

INGREDIENTS LIST FOR THE BAKED GARLIC CHICKEN AND POTATOES
3 to 4 Servings

6 to 8 bone-in, skin-on chicken thighs
1 lb (450g) potatoes, peeled quartered
1 red onion, quartered
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic powder
½ teaspoon hot cayenne chili powder
2 tablespoons chopped fresh scallion
Kosher salt and freshly ground pepper, to taste

INSTRUCTIONS

1. Preheat your oven to 400°F (200°C) for 15-20 minutes. Lightly oil a rimmed baking sheet/roasting pan or coat with nonstick spray.

2. In a large bowl, whisk together chicken thighs, potatoes, garlic powder and chili powder. Season to taste with salt and pepper and mix well with your hands to help spices penetrate the meat and potatoes. Make sure to wash your hands afterward!

3. Place chicken, potatoes and red onion in a single layer onto the prepared baking pan. Add a drizzle of olive oil.

4. Roast in the preheated oven until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes. Then broil for 2-3 minutes to make it crisp.

5. Remove from oven. Cover with foil and allow to rest for 5-10 minutes while the juices settle before serving. Serve hot, garnished with chopped scallion and drizzled with lemon juice.

Note: Cooking time will vary depending on the size and thickness of the chicken thighs and potatoes. After step 2, you can directly transfer the chicken, potato and spices in a air-tight sealed bag and keep it in the fridge or freezer and pop in the oven when needed.

HAPPY NEW YEAR !!!!