A Quick Fix Lunch – Grilled Chicken Breast, Jerk Seasoned Turkey Cutlets & a Simple Salad with a Roasted Red Pepper Sauce

AJ was working from home one of these days and since I already had some leftovers from the day before for my lunch, I thought i’ll make something nice and meaty for him. Ever since i got my stove top grill, it has been so very easy to just marinate a chicken breast or some fish fillets and just grill them up for lunch/dinner.
I started off with just grilling a chicken breast, but there was no bread or anything else to go with it and I was sure that i will have to cook something in a couple of hours if i give him just one chicken breast for lunch :) So, there was some ground turkey and i decided to make some cutlets with it. Wait a minute, is that just too much of meat?!?! Let me add some veggies to the plate as well. With so much meat on the plate, AJ will definitely not mind eating some veggies with it. So, i just made a simple salad with some lettuce, brussel sprouts and radish and spooned some roasted red pepper sauce on it.

Grilled Chicken Breast 1 chicken breast 1 tsp Jamaican Jerk Seasoning (World Market brand) 1 tsp poultry seasoning Salt and Pepper , to taste

Rub the seasoning mixes and the salt and pepper onto the chicken breast and keep aside for 20 mins or so. Spray the stovetop grill with non stick cooking spray and grill till done on both sides.

Jerk Seasoned Turkey Cutlets Makes 4-6 cutlets 6–8 oz lean ground turkey 1/2 yellow onion, finely chopped 2 cloves garlic, minced 1/2 inch piece ginger, minced 2 tsp Jamaican Jerk Seasoning (World Market brand) 2 tsp paprika ( use less if you dont need the heat) 1 tbsp tomato ketchup 1/4 cup grated low fat pepper jack cheese salt and pepper, to taste

Mix all the ingredients together well. Divide into 4-6 portions and make small balls out of each portion and flatten them lightly between your palms. Spray your stovetop grill with non-stick cooking spray and grill the cutlets well on both sides. It should take about 3-4 minutes on each side.

Simple Salad with a Roasted Red Pepper Sauce 1 cup brussel sprouts 2-3 radishes, sliced a handful of lettuce leaves 1 tsp olive oil salt and pepper For the Roasted Red Pepper Sauce 1 clove garlic 1/3 cup chopped roasted red peppers 2 tsp tomato paste 2 tbsp lite mayo 2 tbsp olive oil salt and pepper

Grind all the ingredients for the sauce together in a food processor and keep aside. Heat some olive oil in a sauté pan and sauté the brussel sprouts and radishes with the salt and pepper. Add this to the torn lettuce leaves, toss well and spoon the sauce over it.