chicken-mint-almond

It’s still too hot for any serious culinary endeavors.  Plus who feels like spending hours in the kitchen when you can enjoy beautiful summer weather instead? So I’ve been making fast and light dishes that rely on whatever fresh herbs and vegetables I have on hand. Today’s dish is from an old Donna Hay magazine and features grilled chicken cutlets with a topping made from almonds, mint, garlic, lemon juice, and olive oil. I added fresh lettuce from my parents’ garden and oven fries as sides. Speaking of which, I’ve been on an oven fry kick lately. They are so fast to make and taste way better than regular french fries. Less grease, too!

Bon appetit!