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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Fiery Chicken

Fiery Chicken

The Breakdown: 

Serving Size - 4 Pieces

  • Boneless Skinless Chicken Breasts - 2 large breasts, butterflied
  • Tomato Paste - 1/2 of a 5.5 oz can
  • Fresno Chile - 1, chopped
  • Anchovy Paste - 1 tbsp
  • Garlic - 4 cloves, minced
  • Shallot - 1, medium chopped
  • Chicken Stock - 1/4 cup
  • Red Wine Vinegar - 1 tbsp
  • Oregano - 2 tsp
  • Lemon - juice of 1/2
  • EVOO - 2 tbsp
  • S&P

 

How to: 

1. Once chicken is butterflied, season both sides of the chicken with salt and pepper

2. In a large sauté pan add the EVOO over medium-high heat

3. Once pan has heated, add shallot with a dash of salt and pepper

4. As shallot begins to soften and turn color, add the Fresno Chile and garlic

5. Add the anchovy paste, tomato paste, oregano and additional dash of salt and pepper and mix

6. Pour in the vegetable stock and red wine vinegar and stir to evenly distribute

7. Add the chicken breast and cook for 4-5 minutes then flip and continue until cooked thru

8. Transfer chicken breasts to plate and pour over the sauce mixture

9. Squeeze the juice of 1/2 lemon over the top and then serve immediately

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