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Hannah brown, Islamabad (2025)

28/03/2025

Lemon Chicken & Veggie Orzo Stir Fry 🍋🍗🥦

Ingredients:

1 cup orzo pasta

2 tablespoons olive oil

1 pound chicken breast, diced 🍗

1 teaspoon garlic powder 🧄

½ teaspoon salt 🧂

¼ teaspoon black pepper

1 zucchini, diced 🥒

1 red bell pepper, diced 🌶️

1 cup broccoli florets 🥦

2 tablespoons lemon juice 🍋

1 teaspoon lemon zest 🍋

½ teaspoon dried oregano 🌿

¼ teaspoon red pepper flakes (optional for heat)

¼ cup grated Parmesan cheese 🧀

Fresh parsley for garnish 🌿

Instructions:

Cook the Orzo: Boil orzo according to package instructions. Drain and set aside.

Sauté the Chicken: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced chicken, garlic powder, salt, and black pepper. Cook until golden brown and fully cooked. Remove from skillet and set aside.

Cook the Veggies: In the same skillet, add remaining olive oil, zucchini, bell pepper, and broccoli. Sauté for 3-4 minutes until tender but still crisp.

Combine Everything: Add cooked orzo and chicken back into the skillet. Stir in lemon juice, lemon zest, oregano, and red pepper flakes. Cook for another 2 minutes, stirring well.

Finish & Serve: Sprinkle with Parmesan cheese and fresh parsley. Serve warm and enjoy!

Enjoy this fresh, zesty, and protein-packed stir fry for a quick and healthy meal!

28/03/2025

🥗 Easy Greek Chicken Bowl 🐓✨

🌟Fresh, zesty, and loaded with Mediterranean goodness, this Easy Greek Chicken Bowl is a quick and healthy option for lunch or dinner. With juicy marinated chicken, crisp veggies, fluffy rice, and creamy tzatziki, this bowl is sure to become a favorite! 🍋🍅

Ingredients
For the Greek Chicken:

🍗 1 lb boneless, skinless chicken breasts or thighs
🍋 Juice of 1 lemon
🧄 2 cloves garlic, minced
🌿 1 tsp dried oregano
🧂 1/2 tsp salt
🌶️ 1/4 tsp black pepper
🥄 1 tbsp olive oil
For the Bowl Base:

🍚 2 cups cooked rice, quinoa, or cauliflower rice
For the Toppings:

🥬 1 cup chopped romaine lettuce or spinach
🍅 1/2 cup cherry tomatoes, halved
🥒 1/2 cup cucumber slices
🧅 1/4 cup red onion, thinly sliced
🫒 1/4 cup Kalamata olives (optional)
🧀 1/4 cup crumbled feta cheese (optional for non-vegan option)
For the Tzatziki Sauce:

🥒 1/2 cup plain Greek yogurt
🧄 1 clove garlic, minced
🍋 1 tbsp lemon juice
🌿 1 tbsp fresh dill or parsley, chopped
🧂 Salt & pepper to taste
Instructions
1️⃣ Marinate the Chicken:

In a bowl, mix lemon juice, minced garlic, oregano, salt, pepper, and olive oil.
Add the chicken and coat it evenly with the marinade. Let it rest for 20 minutes (or up to 2 hours in the fridge).
2️⃣ Cook the Chicken:

Heat a skillet or grill pan over medium-high heat. Add a drizzle of olive oil.
Cook the chicken for 5-7 minutes per side, or until golden brown and fully cooked. Let rest for 5 minutes before slicing into strips.
3️⃣ Prepare the Tzatziki Sauce:

In a small bowl, combine Greek yogurt, garlic, lemon juice, dill, salt, and pepper. Stir until creamy and set aside.
4️⃣ Assemble the Bowl:

Start with a base of rice, quinoa, or cauliflower rice in each bowl. Add a layer of romaine lettuce or spinach.
Top with cherry tomatoes, cucumber slices, red onion, and olives (if using).
5️⃣ Add Chicken and Sauce:

Place the sliced chicken over the veggies and drizzle generously with tzatziki sauce.
6️⃣ Garnish and Serve:

Garnish with extra dill, feta (if desired), or a squeeze of lemon. Serve immediately and enjoy!

28/03/2025

Garlic Beef Fried Rice
Ingredients:
2 cups cooked rice (preferably day-old)

200g beef (sirloin or flank steak), thinly sliced

4 cloves garlic, minced

1 small onion, finely chopped

1 bell pepper, diced (optional)

2 eggs, beaten (optional)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil (optional)

2 tablespoons vegetable oil

Salt and pepper to taste

Green onions, chopped (for garnish)

Instructions:
Prepare the Beef:

Season the sliced beef with a pinch of salt, pepper, and 1 tablespoon of soy sauce. Let it marinate for 10-15 minutes.

Cook the Beef:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the beef and stir-fry until browned but not fully cooked. Remove the beef and set aside.

Cook the Aromatics:

In the same skillet, add the remaining oil and sauté the minced garlic and chopped onion until fragrant and golden.

Add Vegetables (Optional):

If using bell peppers, add them to the skillet and stir-fry for 1-2 minutes until slightly tender.

Scramble the Eggs (Optional):

Push the garlic and vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until cooked. Mix everything together.

Combine Rice and Beef:

Add the cooked rice to the skillet and break up any clumps. Stir-fry for 2-3 minutes.

Add the cooked beef back into the skillet.

Season the Dish:

Pour in the remaining soy sauce, oyster sauce, and sesame oil (if using). Mix well to ensure everything is evenly coated.

Taste and adjust seasoning with salt and pepper if needed.

Garnish and Serve:

Remove from heat and garnish with chopped green onions.

Serve hot and enjoy!

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28/03/2025

Grilled Chicken & Fresh Veggie Salad: A Wholesome Treat?

I recently made this Grilled Chicken & Fresh Veggie Salad, and I must say, it has become a new favorite in my kitchen! It's light, fresh, and just bursting with flavor.

Ingredients:
- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & black pepper (to taste)
- 1 cup lettuce, chopped
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup broccoli florets
- 1/2 small beet, thinly sliced
- 1/2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp balsamic vinaigrette (optional)

Directions:
1. Prepare the Chicken: Season the chicken with olive oil, garlic powder, paprika, salt, and black pepper. Grill or pan-sear over medium heat for 5-6 minutes per side until golden and cooked through. Let it rest for a few minutes, then slice.
2. Prepare the Salad: Arrange lettuce, cucumber, cherry tomatoes, broccoli, and beet slices on a plate.
3. Assemble & Serve: Place the sliced grilled chicken on top of the salad. Drizzle with balsamic vinaigrette if desired. Garnish with fresh parsley and enjoy!

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Nutritional Info: Approximately 350 calories per serving, with about 40g of protein.

It’s amazing how a simple salad can brighten up your day and keep you feeling great!

28/03/2025

Garlic Herb Chicken & Veggie Stir-Fry 🍗🥦🥕
A vibrant, nutrient-packed stir-fry bursting with fresh flavors and herbs!

📝 Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
½ tsp paprika
For the Vegetables:

1 cup broccoli florets
1 medium carrot, sliced
½ cup cherry tomatoes, halved
½ cup corn kernels
½ red bell pepper, sliced
For the Garlic Herb Sauce:

2 cloves garlic, minced
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp lemon juice
½ tsp dried rosemary
½ tsp dried thyme
½ tsp red pepper flakes (optional for spice)
🍽️ Directions:

1️⃣ Cook the Chicken:

Heat olive oil in a large pan over medium-high heat.
Season chicken with salt, black pepper, garlic powder, oregano, and paprika.
Cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through.
2️⃣ Sauté the Vegetables:

In the same pan, add carrots, broccoli, and red bell pepper.
Stir-fry for 4-5 minutes until slightly tender.
Add corn and cherry tomatoes, cooking for another 2 minutes.
3️⃣ Prepare the Garlic Herb Sauce:

In a small bowl, mix minced garlic, olive oil, soy sauce, lemon juice, rosemary, thyme, and red pepper flakes.
Pour over the chicken and veggies, tossing everything together for 1-2 minutes.
4️⃣ Assemble & Serve:

Transfer to a serving plate and garnish with extra herbs.
Enjoy this flavorful and healthy stir-fry!
⏱️ Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
🔥 Calories: ~400 per serving | Protein: ~40g per serving

28/03/2025

Chicken Avocado Wrap

This Chicken Avocado Wrap is a quick and satisfying meal packed with wholesome ingredients. The creamy avocado, tender chicken, and fresh vegetables create a perfect balance of flavors and textures. Ideal for a light lunch or dinner, this wrap can be enjoyed on its own or with a side of salad or chips.

Cooked chicken breast, sliced or shredded
Ripe avocado, sliced
Flour tortillas
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese
Ranch dressing (or preferred dressing)
Salt and pepper to taste

Directions:
1. Prepare the chicken by cooking and slicing or shredding it.
2. Slice the avocado and remove the pit.
3. Dice the tomatoes and shred the lettuce if necessary.
4. Warm the tortillas in the microwave for 10-15 seconds.
5. Place tortillas flat on a clean surface.
6. Add shredded lettuce as the base layer.
7. Evenly distribute the cooked chicken over the lettuce.
8. Arrange avocado slices over the chicken.
9. Top with diced tomatoes and shredded cheddar cheese.
10. Sprinkle with salt and pepper, then drizzle dressing.
11. Fold in the sides and roll tightly to secure the filling.
12. Slice diagonally for serving, if preferred.

Prep Time: 10 min
Kcal: 331

28/03/2025

Avocado Chicken Salad Lettuce Wraps
Ingredients:
- 2 cups cooked chicken, shredded
- 1 ripe avocado, mashed
- 1/2 cup Greek yogurt or mayonnaise
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced celery
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 8 large romaine or butter lettuce leaves
- Fresh cilantro, for garnish (optional)
Directions:
1. In a large mixing bowl, combine the shredded chicken and mashed avocado until well mixed.
2. Stir in the Greek yogurt or mayonnaise, diced red onion, bell pepper, celery, and lime juice. Mix until all the ingredients are well incorporated.
3. Season with salt and pepper to taste.
4. Take a lettuce leaf and spoon a generous amount of the avocado chicken salad into the center.
5. Wrap the lettuce around the filling, and if desired, secure with a toothpick.
6. Garnish with fresh cilantro, if using, and serve immediately. Enjoy!
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 350 kcal
Servings: 4

28/03/2025

Tuscan Shrimp Orzo (30-Minute, One-Pan Meal). 🍤🍤

28/03/2025

Mediterranean Chicken Bowl with Roasted Potatoes & Tzatziki 🍗🥔🥒

Prep Time: 15 minutes

Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~550

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts 🍗
1 tbsp olive oil 🫒
1 tsp lemon juice 🍋
1 tsp garlic powder 🧄
½ tsp dried oregano 🌿
Salt & black pepper to taste

For the Roasted Potatoes:

2 medium potatoes, cubed 🥔
1 tbsp olive oil 🫒
1 tsp dried thyme 🌿
½ tsp paprika 🌶
Salt & black pepper to taste

For the Tzatziki Sauce:

½ cup Greek yogurt 🥄
½ cucumber, grated & drained 🥒
1 garlic clove, minced 🧄
1 tbsp lemon juice 🍋
1 tbsp fresh dill, chopped 🌿
Salt & pepper to taste

For the Bowl:

½ cup cherry tomatoes, roasted 🍅
½ cucumber, sliced 🥒

Instructions:

Prepare the Potatoes: Preheat oven to 200°C (400°F). Toss potato cubes with olive oil, thyme, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
Cook the Chicken: While the potatoes roast, season the chicken with olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Grill for about 6-7 minutes per side until fully cooked. Let rest, then slice.
Make the Tzatziki: Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Chill until serving.
Roast the Tomatoes: In the last 10 minutes of cooking, place cherry tomatoes on the baking sheet with the potatoes and roast until soft.
Assemble the Bowl: Divide roasted potatoes, sliced chicken, cucumber, and tomatoes into bowls. Add a generous dollop of tzatziki on the side.
Serve & Enjoy: Garnish with extra dill and a squeeze of lemon!

Tips & Variations:

Swap chicken for grilled tofu or shrimp for variety.
Add feta cheese for extra Mediterranean flavor.
Serve with warm pita bread for a complete meal.

28/03/2025

🍳🥑 Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado
Simple, satisfying, and full of wholesome flavor—this is your go-to breakfast (or brunch!) for slow mornings and feel-good starts.

⏳ Recipe Time
✔ Prep Time: 10 minutes
✔ Cook Time: 10 minutes
✔ Total Time: 20 minutes
✔ Serves: 2

🛒 Ingredients
For the Scrambled Eggs:
4 large eggs
2 tbsp milk or cream (optional for extra fluffiness)
Salt & pepper to taste
1 tbsp butter or olive oil
For the Sautéed Veggies:
1 cup mushrooms, sliced
1 cup small broccoli florets
1 garlic clove, minced
1 tbsp olive oil or butter
Pinch of salt and pepper
For Serving:
1 ripe avocado, sliced
Optional: chili flakes, chopped parsley, or crumbled feta
📖 Instructions
1️⃣ Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden and soft (about 3–4 minutes). Add broccoli and garlic, sauté for another 3–4 minutes until bright green and slightly tender. Season with salt and pepper. Set aside and keep warm.

2️⃣ Scramble the Eggs
In a bowl, whisk eggs with milk (if using), salt, and pepper. Melt butter in a non-stick pan over medium-low heat. Pour in eggs and stir gently with a spatula, pushing from the edges to the center until just set and still creamy. Remove from heat.

3️⃣ Assemble & Serve
Divide scrambled eggs between plates. Top with sautéed mushrooms and broccoli. Add sliced avocado and garnish with chili flakes, parsley, or feta if desired. Serve immediately with toast or on its own.

💡 Why You’ll Love This
✔ Balanced, protein-packed, and nutrient-rich
✔ Quick and easy for busy mornings
✔ Creamy eggs, savory veggies, and buttery avocado—perfection!

28/03/2025

Grilled Lamb Chops and Shrimp Dinner with Fried Rice and Asparagus
Ingredients:
For the Lamb Chops:

6 lamb chops
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp rosemary (dried or fresh)
Salt and pepper to taste
For the Shrimp:

12 large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
For the Fried Rice:

2 cups cooked rice (preferably day-old)
1 tbsp sesame oil or vegetable oil
1/2 cup peas
1/2 cup diced carrots
2 eggs, beaten
2 tbsp soy sauce
1 tsp oyster sauce (optional)
1/4 tsp black pepper
2 green onions, chopped
For the Asparagus:

1 bunch asparagus
1 tbsp olive oil
Salt and pepper to taste
Instructions:
Lamb Chops:
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, garlic powder, paprika, rosemary, salt, and pepper.
Rub the mixture over both sides of the lamb chops.
Grill for 3-4 minutes per side for medium-rare, or to your preferred doneness.
Let rest for 5 minutes before serving.
Shrimp:
Toss shrimp in olive oil, smoked paprika, garlic, salt, and pepper.
Grill or sauté shrimp for 2-3 minutes per side until pink and cooked through.
Fried Rice:
Heat sesame oil in a large skillet or wok over medium heat.
Add peas and carrots, cooking until tender (about 2 minutes).
Push veggies to one side and pour beaten eggs on the other side. Scramble the eggs until set, then mix with veggies.
Add cooked rice, soy sauce, oyster sauce, and black pepper. Stir-fry for 3-4 minutes.
Garnish with chopped green onions.
Asparagus:
Toss asparagus with olive oil, salt, and pepper.
Grill or sauté for 5-7 minutes until tender-crisp.
Assembly:
Plate the grilled lamb chops and shrimp on one side.
Add a generous portion of fried rice and asparagus alongside.
Serve hot and enjoy this elegant, restaurant-quality dinner!

28/03/2025

Savor Seared Lobster Tails with Garlic Butter Sauce Tonight!

Ingredients:
4 lobster tails, 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 100g (1/2 cup) unsalted butter, 4 cloves garlic, minced, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/2 tsp red pepper flakes (optional)

Directions:
1. Prepare the Lobster Tails: Using kitchen shears, cut down the center of the lobster shells and slightly pull the meat out. Drizzle with olive oil and season with paprika, salt, and black pepper.
2. Sear the Lobster: Heat a skillet over medium-high heat. Sear the lobster tails meat-side down for 2-3 minutes until golden brown. Flip and cook for another 3-4 minutes until opaque.
3. Make the Garlic Butter Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Stir in lemon juice, Dijon mustard, and red pepper flakes. Cook for 1-2 minutes, then remove from heat.
4. Coat the Lobster: Drizzle the garlic butter sauce over the seared lobster tails. Garnish with chopped parsley.
5. Serve & Enjoy: Pair with grilled vegetables or mashed potatoes for a complete meal!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Nutritional values: Approximately 320 calories per serving, with about 25g of protein per serving.

Creating memorable meals can bring so much joy to your table.

Hannah brown

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