Recipes: Dinner in 30 minutes

Hey y'all! 

Happy hump day! 
What's on today's agenda?

It's been so nice having the sun back here in Tampa! Especially since both girls are home with me this week. 

Could you imagine us being cooped up in the house all week? Where's the whiskey?! Totally just kidding... :)

Today we will be venturing out to the museum and probably Target to pick up things, like diapers...and whatever else falls in the cart. You know the Target drill.

With both girls home with me this week, I have been completely exhausted when dinner time comes around. So anything super easy and super fast, but also healthy, is what I'm looking for!

Last night I made a delicious kid-approved dinner and it only took me 30 minutes! Score!

I marinaded some chicken breasts in garlic cloves and Italian dressing and baked them for 20 minutes at 400°. Then I threw together some Avocado Salsa to top the chicken, and cilantro Zucchini Corn salad for a side. Easy peasy guys!

Avocado Salsa 
You can pair this with chips and use as an appetizer, but it's so good on top of your choice of meat! 

What you’ll need:

2 avocados, peeled, cored, sliced

¼ red onion, diced
1 tbsp. lime juice

1 tbsp. chopped cilantro

What you do:

Combine all ingredients!

Serve a couple spoonfuls on top of chicken.

Cilantro Zucchini-Corn Salad

What you’ll need:

2 large zucchini, peeled and cut into quarters

2 cloves garlic, sliced2 tbsp EVOO
1 can corn, drained

1/4 tbsp basil
1/4 tbsp oregano
2 tbsp lime juice
2 tbsp cilantro, chopped

2 tbsp grated Parmesan cheese

What you do:

In a large skillet, heat EVOO and garlic over medium high heat until golden.
Add zucchini, corn, basil, and oregano. and stir to combine.
Let cook for 5-6 minutes until zucchini is tender.

Season with salt and pepper to taste.

Stir in lime juice and cilantro.
Top with Parmesan cheese.

Serve hot & enjoy!

XOXO