Week of April 13th…

SCALLION GINGER CHICKEN WITH BOK CHOY AND STEAMED RICE…Preheat oven to 450 degrees. Using a rimmed baking sheet or dish, spread bok choy in an even layer and drizzle with oil. Arrange chicken on top of bok choy making sure each piece is nice and coated with the ginger scallion marinade. Roast until chicken is cooked through, about 30 min. While chicken and bok choy is in oven, heat your steamed rice. Serve chicken and bok choy over rice topped with pan juices and a squeeze of lemon. Enjoy.

ROASTED WILD ROCKFISH WITH PARMESAN CRUST & SWEET POTATOES, SPINACH AND CHORIZO…Preheat oven to 425 degrees. Place the sweet potatoes in a baking dish or rimmed baking sheet and toss with olive oil. Roast for 20 min, shaking the pan halfway through. Remove potatoes from oven and nestle the fish into the pan with sweet potatoes. Arrange 1-2 pieces of chorizo on top of each piece, then cover with the crust mixture, pressing down gently. Roast for 10-15 min until fish is cooked and crust is golden. TRansfer fish to plates and toss spinach with sweet potatoes on baling sheet so it wilts slightly. Serve with fish and squeeze of lemon. Yum.

CHICKEN FAJITAS…Preheat oven to 425 degrees. Spread the chicken and the vegetables evenly over a large sheet pan. Bake for 15 min. While chicken and vegetables are in oven, warm your tortillas and spanish rice. Serve chicken and vegetables in tortillas with avocado, salsa and sour cream, squeeze of lime and spanish rice on the side. Enjoy!