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9425193934_cf94d60ee0_zIt’s back to school time which means moms are busier than ever getting kiddos ready to hit the books. Between school drop-offs, pickups, homework and everything in between, finding the time to create a healthy dinner the whole family will actually eat can be tough, but it’s Chef Roble Ali to the rescue! The Bravo star hit the Dell #Inspire House in the Hamptons to offer up culinary tips and a cooking demonstration to a group of moms and now he’s sharing them with OK!.

Watch: Which Celeb Walked Into the Kitchen To Compliment Chef Roble?

Mixed Green Salad with Herbed Grilled Chicken and Lemon

Serves 4

Ingredients:

4 ea- 4 oz thin cut chicken cutlets

1 ½ Tbsp- Italian parsley, chopped

½ Tbsp- Fresh thyme leaves, chopped

½ Tbsp- Fresh tarragon, chopped

½ Tbsp- Fresh mint, chopped

4 ea- Handfuls of baby mixed greens

1 C- Cherry tomatoes, cut in half

½ C- Radishes, cut into quarters

1 ea- Lemon

Extra virgin olive oil

Salt and pepper

In a baking dish or shallow bowl, drizzles the chicken cutlets with the olive oil to coat, add all the herbs, season with salt and pepper and mix together.  Cover with plastic wrap and allow to marinate in the refrigerator for at least two hours.

Heat a grill or grill pan (or sauté pan) to medium.  Grill the chicken for 3-4 minutes on each side, depending on the thickness of the cutlets.  Be sure the chicken is cooked all the way through, you can always remove a piece and cut into it to check for doneness.  Remove chicken on to a plate.  In a bowl, toss the mixed greens, radish and tomato together to lightly coat with olive oil, squeeze on the juice of half the lemon and season with salt and pepper.  Distribute the salad evenly onto four plates and top each with a piece of chicken.  Squeeze more fresh lemon juice on the chicken and enjoy!

Note: If you do not have time, you can grill the chicken right after coating with the oil and herbs; it just tastes better if it has time to marinate. If you do not have a grill or grill pan you can cook the chicken in a sauté pan, just add a little oil to the pan first.

Watch: Chef Roble Dishes On Working With A-list Clients

9425192758_db356ee05d_zSummer Orzo Salad

Serves 4-6

Ingredients:

1 C- Uncooked orzo

1 ea- Large tomato, seeded and chopped

1 ea- Cucumber, cut into thin half moons

2 ea- Green onions, chopped thin

1 C- Canned garbanzo beans, drained and rinsed

1C- Your favorite olives, pitted

¼ C- Fresh basil, ripped by hand

3 Tbsp- Italian parsley, chopped

Extra virgin olive oil

Salt and pepper

Bring a pot of lightly salted water to a boil, add the orzo and cook for 7-8 minutes, stirring frequently.  Drain the pasta but do not rinse.  Transfer into a large bowl and lightly coat with olive oil and allow to cool.  When cool, add all the other ingredients in the bowl with the orzo and mix together.  Drizzle in a bit more olive oil and season with salt and pepper.

Note: Feel free to add or remove any ingredient to the orzo salad, if you have other vegetables you prefer to use, go ahead and use them.  Also, if you want to add any meat like chicken or shrimp, that would be a good additional as well.  Make it your own!

What’s your favorite, healthy dinner to cook? Tell us in the comments below or tweet @OKMagazine.

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