Easy, healthy and quick chicken dinner

Try this quick recipe!

Lemon-Chicken Stir-Fry

Serves 4

Ingredients:
1 lemon
1/2 cup reduced sodium chicken stock
3 T soy sauce
2 teaspoons cornstarch
2 T canola oil
1 pound boneless chicken breast, cut into bite size pieces
1 cup sliced carrots
10-12 ounces sliced mushrooms
1 cup snow peas, cut in half
1 shallot, minced

Instructions:
Grate 1 T lemon zest and set aside, then juice the lemon and reserve juice.
In a small bowl, whisk together the juice, soy sauce, broth and cornstarch; set aside.
Heat oil in a large skillet over medium high heat.
Add remaining ingredients and cook, stirring, until chicken is done and veggies are just tender. Add lemon zest at the last minute.
Serve over brown rice.

Coho Salmon with Mixed Roasted Vegetables

Here's a 30-minute dinner that's nice enough for company. For an overnight guest, I whipped up wild coho salmon (found at Whole Foods) with a generous side dish of roasted winter veggies. We drank Champagne with it!
For the fish: sprinkle the salmon with salt and pepper, add 1 T canola or olive oil to a skillet heated to medium-high. Brown on one side, turn with a spatula and finish cooking. For a simple sauce, I spooned some of my standby Trader Joe's artichoke and red pepper tapenade.
For the veggies: cut into bite-size pieces 2 large sweet potatoes (unpeeled), 1 1/2 cups Brussels sprouts, sliced in half, 1/2 fennel bulb and a few florets of broccoli or cauliflower. Toss with canola or olive oil -- go light for fewer calories -- and whatever herbs and spices you feel like adding. Roast in a 400-degree oven for about 20 minutes.