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Recipe by : chef ssentongo

* GRILLED LEMON-HERB CHICKEN WITH ROASTED RAINBOW VEGGIES + PAN JUS 🍗🥦

Recipe – Serves 2

Ingredients
For the Chicken:

• Chicken breast: 2 large, boneless skinless
• Olive oil: 2 tbsp
• Lemon juice: 1 tbsp
• Garlic: 2 cloves minced
• Thyme + rosemary: 1 tsp each
• Salt, pepper, mixed peppercorns
• Parsley for garnish

For the Veggies:

• Broccoli florets: 1 cup
• Cherry + yellow tomatoes: 1 cup
• Baby carrots: ½ cup
• Green beans: ½ cup
• Pearl onions or 1 small onion cut into wedges
• Garlic cloves: 3 whole, smashed
• Olive oil: 1 tbsp
• Salt, pepper

For the Pan Jus:

• Chicken drippings from pan
• ¼ cup chicken stock or water
• 1 tbsp butter

Steps

1. Marinate Chicken
   Mix olive oil, lemon juice, garlic, thyme, rosemary, salt, pepper. Rub on chicken. Rest 20 mins.
2. Roast Veggies
   Toss broccoli, carrots, green beans, onions, garlic with olive oil, salt, pepper. Roast at 200°C/400°F for 15 mins. Add tomatoes for last 5 mins so they don’t burst.
3. Grill Chicken
   Heat grill pan or skillet on high. Sear chicken 6-7 mins per side till grill marks form and internal temp is 74°C/165°F. Rest 5 mins, then slice slightly.
4. Make Jus
   In same pan, add chicken stock and scrape brown bits. Simmer 2 mins, whisk in butter.
5. Plate
   Arrange veggies around plate → chicken in center → spoon jus over → garnish with parsley, thyme sprigs, and cracked peppercorns.

Tips

• Juicy chicken: Don’t overcook + always rest it.
• Color pop: Roast veggies separately so they keep bright color like in the photo.
• Flavor: Crushed mixed peppercorns on top make it look restaurant-style.

Want me to make this into a meal-prep version for the week?

* PAN-SEARED GARLIC PORK CHOP + CREAMY Mash + FRESH SALAD 🥩

Recipe – Serves 2

Ingredients

• Pork: 2 pork chops, salt, pepper, garlic, paprika, olive oil, butter, parsley
• Mash: 3 potatoes, butter, warm milk, salt
• Sides: Cherry tomatoes, cucumber, lettuce, yogurt or sour cream + dill for dip

Steps

1. Mash: Boil potatoes till soft. Mash with butter, milk, salt.
2. Pork: Season chops with salt, pepper, paprika, garlic. Sear in hot pan with butter 4-5 mins per side. Rest 5 mins, then slice.
3. Salad: Toss lettuce, tomatoes, cucumber. Mix yogurt + dill + salt for quick dip.
4. Plate: Mash on plate → sliced pork on top → parsley over → salad on side + dollop of dip.

Tip: Don’t overcook pork. Pull it at 63°C/145°F so it stays juicy.

Want a honey-mustard glaze version for the pork?

# *A RESTAURANT-STYLE VEGETABLE RISOTTO CAKE + BURRATA + ROASTED VEGGIES

Recipe – Serves 2

Ingredients

• Risotto Cake: ½ cup arborio rice, 1½ cup veg stock, 1 small onion diced, garlic, parmesan, butter, salt, pepper. Roasted peppers + tomatoes diced for mix-in
• Topping: 1 ball burrata or mozzarella, microgreens, purple basil, black pepper
• Sides: Baby carrots, broccolini or tender greens, olive oil, salt
• Sauces: Herb oil – blend parsley + olive oil. Red pepper coulis – blend roasted red pepper + olive oil

Steps

1. Risotto: Sauté onion + garlic. Add rice, toast 1 min. Add warm stock little by little, stir 18 mins. Mix in parmesan, butter, diced roasted veg. Cool, then press into ring mold and pan-sear till crispy.
2. Veggies: Roast baby carrots 200°C/400°F 15 mins. Blanch broccolini 2 mins.
3. Plate: Risotto cake in center → burrata on top → carrots + greens on side → drizzle herb oil + red sauce → microgreens to finish.

Tip: The key is the molded cake + crispy sear. Makes it look fine-dining.

Want the quick weeknight version without molding?