FAJITA STUFFED CHICKEN “This is the first dish that I cooked to present as an interview to become a chef teacher for children. It was my first time making it and it turned out delicious.” -DeBresha WITH CILANTRO LIME RICE
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
• 2-4 marinated chicken breasts (Marinate with olive oil, lemon juice, lime juice, salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika) • 1 onion, julienned Ingredients
• 1 bunch cilantro, chopped • 1 avocado, sliced • Cilantro lime rice • Toppings of choice: Salsa, Sour Cream, Cotija Cheese
• 1 red bell pepper, julienned • 1 green bell pepper, julienned • 1 tablespoon olive oil • ¼ cup water or broth
Submitted by DeBresha S., CA Psychiatric Technician
Instructions
1. Prepare the chicken: Preheat your oven to 375°F (190°C). Make small pockets in the marinated chicken breasts. Stuff each pocket with julienned onion and bell peppers. Secure the pockets with toothpicks or kitchen twine. 2. Sear the chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium-
high heat. Sear the stuffed chicken breasts on both sides until golden brown. 3. Bake the chicken: Add ¼ cup of water or broth to the pan, ensuring the liquid just touches the bottom of the chicken without covering it. Transfer the Dutch oven to the preheated oven and bake for 20 minutes. Baste the chicken with pan juices every 5
minutes. 4. Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes. Serve the chicken on a bed of cilantro lime rice. Top with sliced avocado and your choice of toppings, such as salsa, sour cream, or cotija cheese.
ZUCCHINI PASTA IN ONE POT
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Ingredients
• 1 cup water (plus more as needed) • 1 cup small pasta (elbows or ditalini) • Black pepper, to taste • Lemon, for a squeeze of fresh juice
• 1 medium zucchini, chopped • 1 clove garlic, minced • 1 small onion, diced • 1 tablespoon dried dill
Submitted by Paula B., PA LPN
Instructions
1. In a medium pot, combine the chopped zucchini, minced garlic, diced onion, dried dill, and 1 cup of water. 2. Bring the mixture to a boil and cook until the vegetables are soft. 3. Using an immersion blender, blend the mixture until smooth. 4. Add the small pasta to the blended soup and bring it to a gentle boil.
5. Cook the pasta until tender, stirring frequently to prevent sticking. Add more water if the soup becomes too thick. 6. Once the pasta is cooked, season with black pepper to taste and finish with a squeeze of fresh lemon juice. 7. Serve warm and enjoy!
2026 | Recipes by Nurses, for Nurses
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