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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Chicken Fajita Bowl

Chicken Fajita Bowl

Ingredients:
1.5lbs Boneless Skinless Chicken Breasts
½ Cup Lime Juice
Zest of 1 Lime
5 Cloves Garlic, minced
1 Tbsp. Chopped Ginger
2 Jalapeños, seeds and ribs removed, then chop the jalapeños
1/2 tsp. Crushed Red Pepper (optional)
¼ Cup Olive Oil
Salt & Pepper
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
2 Avocados cut in half, seeds removed with a spoon
1 Small Onion, sliced
Limes

Instructions:

  1. Season chicken with salt and pepper and set aside on a plate
  2. In a large bowl combine lime juice, lime zest, garlic, ginger, jalapeños, crushed red pepper and olive oil
  3. Place chicken breasts in the marinade, and sprinkle with a little extra salt
  4. Transfer mixture to a large marinated bag, eliminate as much air as possible, seal, and refrigerate for 8 hours (if possible, turn halfway through to make sure all of the chicken is marinated). I usually do this step first thing for an evening grill
  5. When you’re ready to grill, pre-heat your grill to medium high
  6. Brush your peppers and onions with olive oil
  7. Squeeze lime juice over your avocado halves and brush lightly with olive oil
  8. Season veggies with salt and pepper
  9. Place your chicken on half of the grill, reserving the other half for grilling your veggies
  10. Grill your chicken for approx. 12-14 minutes, flipping half way through, or until it has an internal temperature of 165°F, remove from grill and set aside to rest for a beat
  11. On the clean side of the grill, grill avocados for about 2 minutes until grill marks form and peppers and onions for about 4-5 minutes
  12. Slice chicken and serve with peppers, onions, avocados, and lime wedges

 

 

 

 

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