Healthy Bites with Chef Curtis Hawk of Zed 451

Living Healthy Chicago
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The Recipe:

Chimichurri Chicken, low-fat potato salad, and mixed greens salad

Chimichurri Chicken Ingredients: 

1/4 C Basil

2 Tbsp Thyme

1/4 C Cilantro

2 Tbsp Red Wine Vinegar

1 ea Garlic Clove

2 Tbsp Olive Oil


The Method: 

Marinate chicken in chimichurri for four hours to maximize flavor. Grill or bake until chicken reaches an internal temperature of 165 degrees.


Potato Salad Ingredients: 

8-1o ea Red Potatoes (B size)

2 Tbsp Non-fat Sour Cream

1 Tbsp Dijon Mustard

1/2 ea Jalapeno (halved with the seeds removed)

1/4 ea

2 tsp Cilantro

Salt and Pepper to taste

 The Method:

Boil potatoes until fork tender. Cool on sheet tray in refrigerator. Dice jalapeno and  red onion and chop cilantro while potatoes cool. Combine all ingredients in bowl and serve.


Mixed Greens Salad Ingredients:

4 oz Mesclin Mix

1 ea Lemon

2 tsp Olive Oil

Salt and Pepper to taste


The Method: 

Combine all ingredients and season with salt and pepper.


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