I’m especially excited to share this recipe from Tieghan Gerard of the gorgeous food blog, Half Baked Harvest, because just this past weekend, her little brother, Red Gerard won a GOLD medal for the US Olympic snowboarding team!
I mean, can you imagine how proud she is? And how proud he is of her for being such a talented food blogger, food stylist, photographer, and now, cookbook author? Major #siblinggoals!
Today, I’m sharing a recipe from her cookbook, Half Baked Harvest, which came out this past September (Right around the time Luca was born) and I didn’t have a chance to cook from it, and now I do!
Seriously, if you’ve never taken a look at Tieghan’s blog, you must! She’s incredibly talented – she takes all of her own photos for the blog (and the cookbook!) — and she’s barely 22 years old! Her story is inspiring, if you have a moment to read it.
For example, the photo of this recipe taken by Tieghan for the cookbook is this:
Ridiculous, I know.
Her recipes may have multiple steps (like this one), but once you work your way through them, you’re left with a masterpiece.
This salad is nothing short of that: a masterpiece! Instead of slicing the bell peppers and roasting sweet potato “fries”, I decided to spiralize both for a quicker spin on this fajita salad. PLUS, I used chicken instead of steak (because, alas, this is the year of only making things I would personally eat – and I don’t eat steak!)
The cilantro-lime vinaigrette is one that should be bookmarked/saved – it’s a well-balanced, flavorful dressing. I’m excited to use it again!
Also, although Tieghan recommends a long marinade on the meat, I did a quick marinade (like, 15 minutes) and it was still very flavorful, but if you have the time, do a longer marinade!
But I highly recommend the cookbook, especially if you enjoy the art of cooking.
Okay, I’m off to a taping on HSN! If you find yourself hanging around home on the couch today, flip to HSN (channel finder here) and watch me at 12pm EST and 11pm EST!! I’ll be selling the Inspiralizer Pro® for only $29.95 and signed copies of my cookbooks!
Please note that when I’m sharing a recipe from a cookbook, I don’t include nutritional information. I only include nutritional information for my original recipes.
Chicken Fajita and Spiralized Sweet Potato Salad
Ingredients
- Chicken
- ¼ cup extra-virgin olive oil plus more for cooking
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika ½ teaspoon ground cumin 1 teaspoon honey
- Zest and juice of 2 limes Kosher salt and freshly ground pepper
- 1½ pounds boneless chicken breasts about 3 chicken breasts
- Fries
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes Blade D, noodles trimmed
- Kosher salt and freshly ground pepper
- 1 red bell pepper Blade A, noodles trimmed
- 1 yellow bell pepper Blade A, noodles trimmed
- Kosher salt and freshly ground pepper
- 2 heads romaine lettuce chopped
- ingredients continue, opposite
- 1 jalapeño seeded and chopped
- ? cup fresh cilantro leaves coarsely chopped
- 1 or 2 avocados pitted, peeled, and sliced
- ½ cup shredded
- cheddar cheese or crumbled queso fresco
- Cilantro-Lime Vinaigrette
- ¼ cup extra-virgin olive oil ¼ cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- ½ teaspoon chili powder Kosher salt and freshly ground pepper
Instructions
- MARINATE THE CHICKEN. In a large zip-top bag, combine the olive oil, chili powder, paprika, cumin, honey, lime zest and juice, and a large pinch each of salt and pepper. Add the chicken and rub in the marinade. Seal the bag and place it in the fridge for at least 1 hour or up to 12 hours to marinate.
- MAKE THE FRIES. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss until cooked through, about 7 minutes.
- MEANWHILE, COOK THE CHICKEN. In a large cast-iron skillet or grill pan, heat 1 tablespoon of olive oil over medium-high. When it shimmers, add the chicken and sear for 5 minutes, then ?ip and cook for 5-10 minutes more until cooked through and juices run clear. Remove the chicken from the skillet and slice crosswise into pieces or cube.
- Add the peppers and a pinch each of salt and black pepper to the same skillet. Cook for 4 to 5 minutes, until softened, then remove from the heat.
- MAKE THE SALAD. In a large bowl, toss together the lettuce, jalapeño, and cilantro. Add the avocado (to taste), cooked peppers, and sweet potato fries. Add the chicken to the salads. Sprinkle with the cheese.
- MAKE THE VINAIGRETTE. Whisk together the olive oil, lime juice, cilantro, honey, chili powder, and a pinch each of salt and pepper. Taste and add more salt and pepper as needed.
- Serve the salad with the vinaigrette alongside.
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