Citron Infused Chicken and Tomatoes Over Portabella Stuffed Ravioli!

Ingredients:

• 1 chicken breast, diced into bite size pieces
• 1/4 Citron (buddha's hand) or lemons if you need a substitute, zested
• 2 fresh heirloom tomatoes, diced
• 1/2 pint cherry heirloom tomatoes (variety), chopped in half
• Pepper
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 green onions chopped
• EVOO
• 1 package of organic portabella stuffed mushrooms or substitute for another noodle or spaghetti squash to make it gluten free

My prepared ingredients--Cooking tip: sometimes it's best if you chop and place in bowls in advance-makes the cooking experience much more enjoyable and less stressful). :)

What to do:

1. Place the chicken in a bowl with 1/2 the zest and some citron juice and some pepper. Let sit for 15-20 minutes. 
2. In a medium skillet, saute the onion, green onion, the other half of the citron zest, and garlic in 2 tbsp EVOO. Brown slightly. Then add the tomatoes. Place a lid on the skillet and continue cooking until tomatoes are tender. 
3. Meanwhile, in another medium skillet, cook the chicken in 2 tbsp EVOO and brown the outside slightly. Cook until done. Set aside. 
4. Boil some water and cook the noodles. Strain and set aside.
5. On a plate, place the noodles, then top with the tomatoes combination, then top with some chicken. Serve it while it's hot. 

This is what Citron looks like:

Enjoy!

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.