It’s still frigid up here in the Northeast. We got some snow yesterday, but the Cherry Blossoms are scheduled to bloom here in a few weeks so I haven’t lost all hope for a warmish March. Maybe if we eat Latin-inspired meals we’ll start to feel warm.

One of today’s recipes, Sautéed Chicken with Latin Citrus Sauce, comes from Cooking Light – my favorite cooking magazine. A staple on my menu rotation, it is both easy to throw together and full of flavor! These flavors will definitely remind you of warmer days.

I’ve also included a no-brainer recipe for roasted broccoli. I bet you never knew you could roast broccoli, did you? It’s a very nice variation to the traditional steamed broccoli that your mom (and mine) used to make. It definitely has more flavor and depth. Like most of the recipes I provide, it takes almost no time to prepare.


Sauteed Chicken with Latin Citrus Sauce
Serves 4

2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper/cayenne
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon vegetable oil

Sauce: (feel free to double the recipe if you’re a sauce lover)
1 1/2 teaspoons freshly minced (finely chopped) garlic
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons honey
2 tablespoons chopped fresh mint

Make sure your chicken breasts are thin to allow for quick cooking. To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper in a small bowl; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm.

To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in mint. Serve over chicken.

This dish is great with cous cous or rice!

Roasted Broccoli

I usually use one broccoli head per person, but feel free to modify as you like. This recipe is all about what flavors you like the best. Here is my version:

Preheat the oven to 400 degrees.

Wash the broccoli and chop into florets. Place florets in a foil-lined baking pan. Drizzle the broccoli with extra virgin olive oil. (Not too much or you will drown the broccoli)

Sprinkle some kosher salt and fresh ground black pepper on the broccoli. Then add a combo of your favorite spices. I usually add some crushed red pepper flakes and garlic powder – just a sprinkle because you don’t want to overpower the broccoli.

Roast for 13-15 minutes. Eat!