Grilled lemon chicken with green beans& pesto pasta salad

I got this recipe from Green Chef .

Green Chef is a food subscription box where they send you ingredients to make meals. They are delicious and easy. They have a variety of boxes to choose form based on your diet omnivore, vegan, vegetarian, paleo, ect.  You can use my link  to get 4 free meals or my code m9kpa8



  • Lemon-marinated chicken breasts
  • 3 ½ ounces fusilli pasta
  • 4 ½ ounces green beans
  • Pine nuts & Parmesan cheese
  • Zucchini & yellow squash
  • ½ red onion, ¼-inch julienned
  • Basil vinaigrette
  • 1 cup rainbow cherry tomatoes
  • 1 roasted red pepper

What to do

  • Preheat oven to 400 degrees to medium-high heat
  •  Bring a large pot of lightly salted water to a boil.
  • Cut stem ends off green beans. Cut into about 1-inch long pieces.
  • Add fusilli pasta to boiling water; stir. Cook 7 minutes before adding green beans.
  • Remove chicken breasts from marinade ( this was premade so make your own lemon marinade) ; discard excess marinade. Season both sides with salt and pepper. Place on hot grill. Grill 3 minutes. Flip. Grill 2 minutes. Alternatively, heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes.
  • Add green beans to pot with pasta; stir. Cook 4-5 minutes, or until pasta is al dente and green beans are tender. Strain. Rinse with cold water; shake off excess water.
  • Spread red onions out on a foil-lined baking sheet. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Toss to coat. Place chicken on baking sheet, atop onions. Roast 15-18 minutes, or until internal temperature of chicken reaches 165 degrees and it is no longer pink in the center of the thickest part.
  • Trim ends off zucchini and yellow squash. Halve widthwise. Cut lengthwise into about ¼-inch thick planks. Place zucchini and yellow squash in a large bowl. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Turn to coat.
  • Place squash on hot grill. Grill 3-4 minutes on each side, or until tender. Alternatively, heat about 1 ½ tablespoons cooking oil in pan used for chicken over medium-high heat. Add squash to hot pan. Sear 3-4 minutes on each side
  • Place pasta and green beans in bowl used for squash. Halve rainbow cherry tomatoes. Dice roasted red peppers into about ¼-inch pieces. Add tomatoes and peppers to bowl. Add pine nuts and Parmesan cheese. Drizzle with half of the basil vinaigrette. Salt and pepper to taste. Toss to combine.
  • Cut lemon chicken into 6-8 slices each. Divide green bean and pesto pasta salad between plates. Serve grilled squash and roasted onions on the side. Fan chicken over top. Drizzle plate with remaining basil vinaigrette to taste. 
  • Enjoy!

Chicken , tomatoes , zucchini, & artichoke pasta 


What you need:
chickenn( I like using tenders)
coconut oil or olive oil
chicken broth
parmesan cheese
salt & pepper
can of artichoke in water, drained
tomatoes ( I used 2) diced
small zucchini, cut into quarters

Cook pasta.
While the water is boiling put oil in another pan.
Season chicken with salt & pepper.
Cook chicken until done.
I then cut the chicken into pieces. While cutting chicken I put zucchini in pot.
Wait a few minutes until soft , add chicken, tomatoes, artichokes. If dry I add a little bit of chicken broth.
Drain pasta. Add to pot with everything. Add chicken broth and parmesan cheese. Stir.
Put in bowl and enjoy!

Chicken , baby artichoke , and spinach casserole w/ Gouda bechamel

Another yummy dinner thanks to Blue Apron.

I don’t really eat or make casseroles but was excited to use these ingredients


I don’t have an oven right now so had to skip the last step. I still sprinkled the bread crumbs just no baking
When I first saw the pasta I was like that’s enough for 2 ? It was….plus some. I made it for me and my friend we both had seconds and have enough for one more.

Cooking up the chicken, onion, garlic , artichokes.


Make sure to keep the pasta water for the bechamel sauce. I had to use some because it became thick .

-Two thumbs up!

Tonight is the vegetarian meal 🙂


What’s for dinner ? Tomato Basil Chicken

Have been trying to make new dishes lately and have been using Pinterest to find them.
It was between

Skinny chicken and broccoli Alfredo

chicken, spinach, and cannellini beans quesadillas

or tomato basil chicken.
The tomato basil chicken looked easy and not too much work. It was already 8ish so didn’t want to do too much work.
Not the best photos but here is what I made

Recipe here



I ended up not using the squash in this, also forgot to put butter in the picture 🙂

Outfit of the day & Food


Outfit: Loved this tribal print-

Dress : Target I think it was $19.99

Sandals: also Target Merona $15

Necklace : Not sure

Was going to wear different shoes with this perhaps wedges but then I was in a rush and these were right in front of me. Isn’t weird how a shift in your morning schedule could throw you off? Today I hit the snooze button 🙂



I made these a week or 2 ago, I forgot to post them.

The popsicle looks phallic but whatever lol I wanted a different popsicle mold but this is all Bed, Bath & Beyond had.

Greek Yogurt/ chopped strawberries ( or your fruit of choice) wah*lah instant healthy snack . Well after it freezes anyway 🙂

The pasta dish was really yummy.

For the most part I followed the recipe linked above.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes


Box of spaghetti

1 lb of chicken- cut into pieces – I like getting tenders because they can be easily cut into bite size pieces.

For the chicken marinade:

2 teaspoons fresh thyme, chopped ( I used dry)

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

–  Add all the marinade ingredients into the chicken and marinade for 20 minutes- or over night

–  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta) ***I sprinkled a little bit of dry parsley**

½ cup grated parmesan cheese

2 cups whole cherry tomatoes *** I used or 3 roma tomatoes cut into quarters****

–  Place sauté pan over medium heat and add butter and olive oil.

–  Saute garlic until fragrant and soft.

–  Add the flour and cook for a minute.

–  Add chicken stock and simmer gravy until thickened then add the chopped basil.

–  Season with salt and pepper.

–  Add the sauteed chicken & tomatoes in the gravy then toss the cooked spaghetti into this  sauce.

– Sprinkle with parsley