L.A. Fires + Easy, Healthy Dinner Idea

California My Heart is Breaking...

I’m so shocked and saddened by the images of the fires in Los Angeles. A city that was our home for over 30 years. So much loss and destruction. It’s unreal.

Thank you to all of you who have reached out wanting to know if my family is OK. They are thankfully! But the fire is closing in and I’m urging my parents to evacuate now. It’s also closing in on our old house and I pray that the new owners, and that sweet little house that gave us so much for so many years, will also be OK.

Being so far away right now feels unfair. I can’t help but think of this little bear, wanting to scoop up the entire state of California in my arms and hold it tight. My thoughts and prayers are with everyone who is suffering unbelievable loss and with the first responders and their herculean efforts. I wish I could transport all the rain we have here in France and drench the city with it.

So to say I’m a little preoccupied right now would be an under statement.

I shot this video before the fires began, so please forgive any mention of it. Apologies also for the lack of a corresponding blog post. But you’ll find the recipe in the video description, and here below as well. This is a quick and easy dinner idea I think you will enjoy.

Quick & Easy Dinner Idea

Serves 2

INGREDIENTS:

2 Boneless, Skinless Chicken Breasts

1/4 cup (60 ml) olive oil

1/2 lemon, juiced

1 tsp (5 ml) dried Oregano

1 garlic clove, minced

Salt and Pepper to taste

1 cup (240 ml) English Cucumbers, chopped

1 cup (240 ml) Cherry Tomatoes, quartered

2 tsp (10 ml) Red Wine Vinegar

1 Tbsp (15 ml) Olive Oil

2 Tbsp (30 ml) parsley, chopped

Salt and Pepper to Taste

One container of hummus

One container of Tzatziki

1 jar roasted red peppers 10-15 pitted kalamata olives

METHOD:

In a medium casserole dish, whisk together the olive oil, lemon juice, oregano, garlic and salt and pepper. Set Aside. Slice the chicken breasts vertically in half, and open to flatten.

Place a piece of parchment paper on top and pound thinly to create an even layer. Place the chicken in the marinade for no longer than 20 minutes.

Meanwhile combine the cucumber, cherry tomatoes and parsley. Then add the vinegar, olive oil and salt and pepper. Toss to combine and set aside.

Heat a grill pan on medium high. Once hot grill the chicken until cooked through and set aside to rest for 10 minutes.

Meanwhile, transfer the cucumber salad into a small serving bowl. Set in on a large 14" dinner plate. Then add the hummus, peppers, Tzatziki and olives. Slice the chicken into long strips and serve with the platter. Serve with pita or any type of long cracker you like best. Enjoy!