More Healthy Recipes

Jerk Chicken And Pineapple Over Greens and Cukes

Serves 4

4 tablespoons chili vinegar

2 Scotch bonnet or serrano chiles, seeds removed, chopped

3 tablespoons finely chopped pickled ginger

3 tablespoons pure maple syrup

2 tablespoons sesame oil

4 garlic cloves, finely chopped

1 teaspoon Chinese five-spice powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 1/2 pounds boneless, skinless chicken thighs, cut into thin strips

3 tablespoons roasted garlic-infused olive oil

2 cups chopped fresh pineapple

1/2 cup chopped scallions

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup diced cucumber, seeds removed

5 ounces fresh greens (such as arugula, bok choy, romaine lettuce, or your favorite seasonal locally grown greens)

1/2 cup loosely packed fresh mint leaves

Combine the chili vinegar, chiles, ginger, maple syrup, sesame oil, garlic, Chinese five-spice, nutmeg and cinnamon in a glass baking dish. Add the chicken and toss to coat. Cover and chill 8 hours or overnight.

Preheat the oven to 375 degrees. Drain the chicken well; discard the marinade. Heat the roasted garlic oil in a large nonstick ovenproof skillet over medium-high. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer the chicken to a plate. Add the pineapple and scallions to the skillet; cook until just beginning to soften, about 2 minutes.

Remove from the heat. Return the chicken to the skillet and sprinkle with 1/2 teaspoon each salt and pepper.

Stir to combine. Transfer to the oven, and bake until the chicken is cooked through, about 5 minutes.

Toss together the cucumber, greens, mint and remaining 1/2 teaspoon each salt and pepper. Divide among 4 plates. Top with the chicken mixture.

Recipe from “100% Real” by Sam Talbot. (Oxmoor House, 2017)

Grilled Portobellos with Chopped Salad

Serves 4: 1 mushroom cap and about 1 cup salad each

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

1/4 cup chopped fresh dill

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground pepper

4 large portobello mushroom caps, gills removed

1 (15-ounce) can small white beans, rinsed

2 small bell peppers, quartered and seeded

1 small red onion, cut into 1/4-inch-thick slices

1 medium zucchini, cut lengthwise into 1/4-inch slices

1 cup shredded fontina cheese

Preheat grill to medium-high.

Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.

Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the other vegetables.

Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.

Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine.

Top each mushroom with about 1 cup of the grilled salad.

Recipe from “EatingWell Quick + Clean” by The Editors of EatingWell. (Reproduced by permission of Houghton Mifflin Harcourt.)

Charles Platkin, Ph.D., is a nutrition and public health advocate and founder of, and the director of the New York City Food Policy Center at Hunter College.