Recipe by : chef ssentongo

* BALSAMIC-GLAZED GRILLED CHICKEN WITH CHERRY TOMATOES 🍗
version – 25 min, 2 servings

Ingredients
Chicken:

• 2 boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder + 1 tsp paprika + salt + pepper
• Fresh herbs: parsley + thyme

Glaze + Topping:

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 cup cherry tomatoes
• Handful arugula/microgreens

Method

1. Season: Rub chicken with oil + spices. Rest 10 min.
2. Grill: Hot grill/grill pan 6-7 min per side till charred + 165°F.
3. Glaze: In last 2 min, brush with balsamic + honey. Simmer leftovers into a sauce.
4. Plate: Drizzle sauce on plate. Stack chicken. Top with blistered cherry tomatoes + greens like in the photo.

3 Quick Tips

1. Grill marks: Don’t move chicken for first 4 min
2. Juicy: Let rest 5 min before slicing
3. No grill: Use cast iron, get it ripping hot

Serve: With rice, roasted potatoes, or salad

Want an oven version or lemon-garlic glaze instead?

* CAJUN FISH WITH AVOCADO-LIME SALSA 🥑
version – 20 min, 2 servings

Ingredients
Fish:

• 2 white fish fillets: tilapia, snapper, or salmon
• 1 tbsp oil
• 1 tsp paprika + 1/2 tsp chili powder + 1/2 tsp garlic powder + salt + pepper

Avocado Salsa:

• 2 avocados, diced
• 1/4 red onion, diced
• 1 jalapeño, minced
• 2 tbsp cilantro, chopped
• Juice of 1 lime + salt

Method

1. Season: Rub fish with oil + spices.
2. Sear: Hot pan 3-4 min per side till blackened and crispy like in the photo.
3. Salsa: Toss avocado, onion, jalapeño, cilantro, lime, salt.
4. Serve: Top fish with salsa. Add lime wedges on the side.

3 Quick Tips

1. Don’t overcook: Fish is done when it flakes
2. More heat: Add cayenne to the rub
3. No jalapeño: Use bell pepper for mild version

Serve: With rice, tortillas, or just greens

Want a baked version or shrimp instead of fish?

* DOUBLE CHEESEBURGER WITH CARAMELIZED ONIONS 🍔
version – 25 min, 2 burgers

Ingredients
Patties:

• 1 lb ground beef 80/20, split into 4 thin balls
• Salt + pepper
• 4 slices American cheese
• 2 sesame brioche buns

Toppings:

• 1 onion, sliced
• Lettuce, tomato, pickles
• Burger sauce: 2 tbsp mayo + 1 tbsp ketchup + 1 tsp mustard + pickle relish

Method

1. Caramelize Onions: Cook onion on low 10-12 min with pinch salt till golden. Set aside.
2. Patties: Heat cast iron ripping hot. Smash balls down 3-4 min per side. Salt. Add cheese last 1 min to melt.
3. Toast Buns: Butter + toast cut-side till golden.
4. Build: Bun → sauce → lettuce → tomato → pickle → 2 patties + cheese → onions → more sauce → top bun like in the photo.

3 Quick Tips

1. Juicy patties: Don’t overwork meat + smash only once
2. Melted cheese: Cover pan 30 sec with lid
3. No soggy bun: Sauce on both buns + toast them

Serve: With fries and a cold drink

Want a single patty version or air fryer fries to go with it?

* CRISPY CHICKEN TIKKA WRAP WITH MINT + TAMARIND CHUTNEY 🌯
version – 30 min, 2 wraps

Ingredients
Chicken:

• 2 chicken breasts, cubed
• 1/2 cup yogurt + 1 tbsp ginger-garlic paste + 1 tsp garam masala + 1 tsp paprika + salt
• 2 tbsp oil for frying

Wrap:

• 2 large rotis/tortillas
• Lettuce, tomato, cucumber, red onion slices
• Mint chutney + tamarind/tomato ketchup
• White sauce: 2 tbsp mayo + 2 tbsp yogurt + pinch salt

Method

1. Marinate: Mix chicken with yogurt + spices 15 min.
2. Cook: Pan-fry or air fry chicken 8-10 min till crispy and golden.
3. Warm Rotis: Heat on dry pan till charred spots appear.
4. Build: Roti → lettuce → chicken → veggies → drizzle white sauce + chutney + ketchup. Roll tight and cut in half like in the photo.

3 Quick Tips

1. Extra crispy: Coat chicken in 1 tbsp cornstarch before frying
2. No chutney: Use ketchup + lemon juice + mint
3. Soft wrap: Brush roti with butter after heating

Serve: With lemon wedges + extra chutneys on the side

Want a grilled paneer version or baked instead of fried?