Low Fat Meals
2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless, organic chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 ½ teaspoons red wine vinegar
Prepare grill and set on medium high heat.
Combine the first 5 ingredients in a large bowl. Add oil and sprinkle with salt and pepper. Toss to coat evenly.
Grill vegetables for 4 to 7 minutes or until tender and slightly charred. Remove to a cutting board.
Put chicken breast in the same bowl and coat with the remaining oil in the bowl. Sprinkle salt and pepper on the chicken. Grill chicken, covered for 6 minutes on each side or until cooked through. Set aside.
Coarsely chop the vegetables and remove to another bowl. Add basil and vinegar. Toss to coat evenly. Season with salt and pepper if needed.
Slice chicken to ½ inch thick slices, crosswise.
Serve hot with ratatouille.
1 blood orange, Cara Cara orange, or regular orange
½ cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Cut peel and white pith of the orange using a small sharp knife. Carefully cut between membranes to release the sections – work over a small bowl. Add avocado, onion, and jalapeno to the oranges in the bowl and mix gently. Add lime juice and blend gently but completely.
Add salt and pepper to the salsa as desired.
In a heavy medium sized skilled, heat oil over moderate heat. Sprinkle salt and pepper on the fish. Add fish to the skillet. Sauté about 5 minutes per side or until it is brown and cooked through.
Serve fish with salsa.