Cedar Plank Salmon

Cedar Plank Salmon

Cedar Plank Salmon is a delicious way to grill salmon that tastes great. The fish gets a wonderful smoky flavor, the salmon stays juicy and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush salmon with my maple ginger frosting and you’ll have a new favorite salmon recipe in no time.

Cedar Salmon! Did you make it? If not, you have to try it because it’s so easy and gives the salmon a wonderful smoky flavor. If you’ve ever tried grilled salmon, you know how hard it can be. Salmon often sticks to the grill (even if you have oiled it) and if you try to turn or remove the salmon, it will fall apart and you will lose half of it between the grill grates. It’s not funny. But the good news is that cedar planks solve that problem.

Cedar plank salmon is a delicious way to grill salmon with enormous flavor. You get that lovely smoky flavor in the fish, the salmon stays extra moist and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.

Cedar plank salmon! Have you ever made it? If not, you’ll have to give it a try because it’s so darn easy and imbues a wonderful smokey flavor into the salmon.

If you’ve ever tried to grill salmon you know how difficult it can be. The salmon often sticks to the grill (even if you’ve oiled it) and as you try to flip or remove the salmon, it falls apart and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.

Because there’s no direct heat charring the bottom of the salmon, the salmon also stays incredibly moist when cooked on a cedar plank.

But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.

That’s a huge consideration, especially during the summer months when everyone is using public grills or at friend’s houses using their grills. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. If high-heat did that, all deep fried foods would be gluten-free – and of course you know they’re not. So cedar planks to the rescue!

Cedar plank salmon on charred grilling planks.


Cedar planks should be soaked for at least 1-2 hours. I buy these ones that are extra long to better accommodate a big filet. But if you plan to grill smaller salmon pieces, you could opt for a shorter length.


No, they’re a one-time use item. Even if yours isn’t completely charred, it’s not safe to use it again from a food safety standpoint.

Cedar plank salmon on charred grilling plank next to plate of bok choy.


Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:

  • Soak the planks for at least 1-2 hours in water, then dry with a kitchen towel.
  • Preheat your grill to medium high.
  • Toast the planks (optional) to dry them off. Just place them empty on the grill for 2 minutes, then flip and cook the other side for 2 minutes.
  • Place the salmon on the planks. If your salmon doesn’t fit, you can use more than one plank or place it on a diagonal across several planks.
  • Season your salmon with the maple ginger glaze on the plank. You can add more glaze halfway through as well.
  • Cook the salmon for 12-15 minutes on medium indirect heat.

Once your salmon is cooked through, remove it from the grill with tongs. Place it on a baking sheet or other surface that can handle the hot temperature of the wood (and remember this will get dirty from the charred wood). Slice the salmon into pieces and enjoy!

What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.



1 1/2 lbs Salmon, (Sockeye, Coho, King)

1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger

green onion (optional)



Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.

Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)

Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.


If you’re grilling a large filet as I’m doing in this recipe, make sure you get cedar planks that are 15″ long. The standard 12″ ones are usually too short, but they work fine for 2-4 individual pieces.


CALORIES: 246kcal, CARBOHYDRATES: 20g, PROTEIN: 24g, FAT: 7g, SATURATED FAT: 1g, CHOLESTEROL: 62mg, SODIUM: 773mg, POTASSIUM: 660mg, FIBER: 1g, SUGAR: 17g, VITAMIN A: 45iu, VITAMIN C: 4.4mg, CALCIUM: 48mg, IRON: 1.2mg


Carne Asada

Carne Asada

When it comes to the best carne asada, nothing beats this tried and true recipe that’s reminiscent of my travels to Mexico. It’s incredibly tender, big on authentic flavor, and perfectly charred on the outside.

From roadside stalls to 5-star luxury restaurants, I’ve devoured my fair share of carne asada throughout Mexico. And no matter the source, it’s always juicy, tender and packed with bold spicy flavor.

But the truth is, there’s no “one” authentic carne asada recipe. Depending on the region, you’ll often find subtle tweaks and variations to the spices and ingredients.

So I’ve put together what I call my ultimate carne asada marinade to grill up the best carne asada (which of course turns into carne asada tacos). The ingredients itself are simple, as they should be, but are distinctive, bright, and super fresh. Just as traditional Mexican food should be!


Carne asada literally translates to “grilled meat.” Pretty basic, eh? And that grilled meat can be anything from sirloin steak to tenderloin to skirt steak or flank steak. Though I’d say flank steak is most commonly used. You don’t need an expensive or fancy cut of meat, especially as you’ll thinly slice it, then chop it up into small, bite-sized pieces for tacos, burritos, nachos or fries.

But what makes carne asada so deliciously flavorful is two things – the marinade and the fire-grilled char on the outside.

Flank steak marinating in carne asada marinade.


Instead of teasing you with an authentic marinade (which, as you’ve learned doesn’t exist), just know that this version is one that will make your taste buds happy. Here’s what’s in it:

  • Olive Oil and Lime Juice: Makes the steak extra juicy, with that trademark punch of lime acidity!
  • Garlic and Cilantro: Essential aromatics for fresh, bold flavors.
  • Spices: Nothing beats this bold combo of cumin, chili powder, salt and pepper.

I’ve always found simple is best, but feel free to tweak! If you want it sweeter, add an orange. If you want it more spicy, add paprika and oregano. Heck, I’ve even seen carne asada marinated in beer and soy sauce (though spoiler, those aren’t gluten-free).

Grilling carne asada on a grill.



Now that you’ve got your marinade ingredients lined up, let’s get grilling! Here’s how to make this delicious carne asada.

  • Marinate: Whisk all of your marinade ingredients together and marinate your steak for 1-4 hours in the fridge.
  • Grill: Once your steak has marinated, heat a grill on medium-high heat. Add the steak and cook for approximately 5-7 minutes each side, for a flank steak. That’ll get you a good char on the outside but maintain a medium-rare inside. Depending on the thickness of your meat and personal preference, feel free to adjust this cook time.
  • Rest: After your steak has cooked, let it rest for 5 minutes before slicing.
  • Slice: Thinly slice the meat against the grain for the most tender pieces. From there, you can chop it into smaller, bite-sized pieces for use in other recipes.


You can of course it eat carne asada on it’s own, but it’s also delicious turned into:

  • Carne asada fries with a dollop of sour cream, guacamole, and shredded cheese.
  • Carne asada tacos with a sprinkle of cilantro, onion, and fresh lime juice.
  • A steak burrito bowl with cilantro lime rice, black beans, guacamole, fajita veggies and pico de gallo. You could also drizzle a little lime crema or chipotle sauce on top!
Carne asada sliced into thin strips.


Let the meat cool to room temperature, then place it in an airtight container in the fridge for 4-5 days. It will also stay good in the freezer for up to 3 months, if you’d like to meal prep it. Yes, that means you can have a quick-and-easy Mexican feast any night of the week!


  • 1 ½ lbs flank steak
  • ⅓ cup olive oil
  • 3 limes, juiced
  • ½ cup fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 tsp cumin powder
  • ½ tsp chili powder
  • salt and pepper, to taste



1. Whisk all of the marinade ingredients together in a small bowl.

2. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1-4 hours. Alternatively, you could marinate in a plastic bag.

3. Heat a grill on medium-high heat. Add the carne asada and cook for 5-7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes.

4. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you’d like.



  • I think carne asada is best when cooked on an outdoor grill. But if you’re without one (as I currently am) this reversible grill/griddle is great for your stovetop.
  • Remember to double-check the angle of the grain before cooking. Then, it’s easy to determine how to slice against the grain once it’s done.



CALORIES: 293kcal, CARBOHYDRATES: 2.3g, PROTEIN: 31.9g, FAT: 16.8g, SATURATED FAT: 4.9g, CHOLESTEROL: 90.7mg, SODIUM: 78.2mg, FIBER: 0.3g, SUGAR: 0.3g
Garlic grilled shrimp skewers.

Garlic grilled shrimp skewers.

Shrimp skewers grilled with garlic are what summer is all about. The prawns are marinated in a delicious garlic and herb mixture, then grilled to perfection in under 10 minutes. You can’t beat easy-to-make yet fancy enough recipes to enjoy at your next party.

If you’re going to throw shrimp on the barbie (yes, I just said that), better make it these garlic grilled shrimp skewers. They’re one of the easiest recipes you can make and loaded with bright, zesty flavor.

But be forewarned, these shrimp disappear blazingly fast. And once they’re gone, your family and friends will be begging you to make another batch.


When shopping for shrimp, always take quality and source into consideration. Fresh catches of the day are great if you live on the coast, but they can be hard to come by and expensive. And the “fresh” shrimp on ice at your grocery store is anything but fresh. It’s typically frozen, then thawed shrimp, and you don’t know how long it’s been sitting out (and shrimp can spoil quickly).

So oddly enough, frozen shrimp is the ideal choice. It’s frozen as soon as it’s caught, preserving the freshest flavor. Then, you can simply thaw right before preparing.

Here’s a few other things to look for in your freezer aisle:

  • Jumbo shrimp. Since you’re putting these on skewers, you want your shrimp to be large and juicy. To make sure you’re buying the right frozen bag, take notice of the number of shrimps per pound. Jumbo shrimp will typically be between 16-20 shrimp per pound.
  • Shell and tail on. Frozen shrimp with its shell on will hold a bit more flavor than ones that are peeled. They’re also less processed. But I certainly understand the convenience of peeled and deveined shrimp, so grab what you can.
  • Wild shrimp. Check the source of your shrimp. Wild shrimp from the Gulf of Mexico or Atlantic is better than farm-raised shrimp from Southeast Asia. Wild shrimp will be free from antibiotics and injected hormones, and they’re better for the environment.

Close up photo of garlic grilled shrimp.


Now that you’ve got your bag of shrimp, it’s time to put together the marinade. I’m keeping it simple today with olive oil, herbs, and lots of garlic. But trust me, this is a holy grail combo that never fails.

Just whisk together the ingredients below – and you’re done.

  • Olive oil: Using olive oil allows the flavors to infuse into the shrimp.
  • Cilantro and parsley: These two herbs add just the right amount of freshness. But feel free to switch it up and add basil, thyme, or oregano into the mix.
  • Garlic: I’m using four large cloves for some garlicky goodness.
  • Lemon Juice: A squeeze of fresh lemon brightens everything up.
  • Salt and Pepper: For perfectly seasoned shrimp.
  • Cayenne Pepper: Just a pinch or so adds spiciness, a hint of heat, and a little color to the shrimp.

Garlic herb marinade in a bowl, and poured onto raw shrimp.


First, make sure to thaw your shrimp the night before in the fridge. But if you forgot to do so, don’t worry. Just run the frozen shrimp under cold water for 5-10 minutes in a colander. When they’re completely thawed, gently pat them dry with a paper towel. Then let’s get grilling!

  1. Marinate the shrimp. In a mixing bowl, toss the thawed shrimp with 80% of the marinade until they’re completely coated.
  2. Timing is key. Let the marinated shrimp sit in the covered bowl for about 30 minutes in the fridge.
  3. Pop on skewers. Thread the shrimp on skewers and brush some more of the marinade on top.
  4. It’s grilling time. Heat a grill or grill pan on medium-high heat. Then place the skewers on the grill for 2-3 minutes on each side. They cook fast, so keep an eye on them!
  5. Drizzle. Transfer the skewers to a place and drizzle the remaining marinade on top for extra garlicky flavor.

Raw shrimp on skewers, and then on a grill pan.


Both wood and metal skewers work just fine. But I prefer metal ones because they can be re-used indefinitely and don’t have to be soaked in water before using.

I also recommend you purchase flat skewers rather than round ones. The flat shape prevents the shrimp from rotating around the skewer when you flip them over.


Vibrant veggies, fresh sides, and tons more. Here’s a few ideas to add to your menu.

  • Vibrant vegetables: grilled corn on the cob, steamed broccoli, garlic herb roasted potatoes and green beans.
  • Fresh sides: coleslaw, vinegar coleslaw, or potato salad.
  • Toss it into a salad with spinach, arugula, avocado slices, red onions, and asparagus.
  • Wrap them into shrimp tacos with a drizzle of lime crema.
  • Make a rice bowl with cilantro lime rice or broccoli rice, avocado, bell pepper, and tomatoes.

Garlic grilled shrimp on skewers.


If you have a few shrimp leftover, just store them in an airtight container in the fridge. They will keep for 3-4 days.

You can also freeze them for about 3 months in freezer-safe containers. It’s best to freeze them within 1-2 hours of grilling, to prevent bacteria from growing.


Want to see how I make this recipe? Watch the video below!


  • 1 pound large shrimp
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch cayenne pepper, adjust to spice preference



  • Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
  • Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
  • Cover the bowl and marinate the shrimp for 30 minutes to an hour.
  • Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
  • Heat a grill or grill pan on medium high heat.
  • Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
  • Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Melt In Your Mouth Chicken

Melt In Your Mouth Chicken

If you’ve never had it, Melt in Your Mouth Chicken is a classic dish that transforms boring chicken breast into a superb dinner.

Chicken breast isn’t exactly my number one choice of meat, but this recipe has completely changed my mind.

A blend of mayo, parmesan, and seasonings guarantees unbelievably moist and tender chicken that literally melts in your mouth.

This is chicken heaven! Sure, it’s not the healthiest way to cook chicken, but come on, live a little!

Indulge yourself once in a while. Trust me, it’s worth every calorie.

Do you know what else makes this dish a must-try? It’s effortless to make. Just 5 minutes of prep, and the oven takes care of the rest.

If you only cook one thing this week, let it be this. Melt in Your Mouth Chicken is a definite show-stopper.


Melt In Your Mouth Chicken

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.



  • Chicken Breast – The star of the dish. Chicken breast is the most traditional cut for this recipe, but I’ve tried it with tenders and thigh fillets and they work just fine, too. In fact, they’re more tender and flavorful. Keep in mind that the baking time will vary depending on the thickness of the chicken, so adjust accordingly.
  • Mayonnaise – The main ingredient for the topping. Apart from flavor, it also helps prevent the chicken from drying out in the oven. Have diet restrictions? You can swap it out with Greek yogurt and sour cream.
  • Parmesan – Because you can never go wrong with chicken and cheese! Aside from parmesan, you can also use gruyere, sharp cheddar, asiago, or mozzarella.
  • Salt, Pepper, Garlic Powder – To add flavor to the topping. Feel free to add more herbs and seasonings to suit your taste.

Tips for the Best Chicken

  • Get a block of parmesan and grate it yourself. Pre-grated parmesan won’t melt as well as freshly-grated cheese. It’s pricier, too!
  • No one wants over or under-cooked chicken. Be sure it’s cooked all the way through by checking it with a meat thermometer. The temperature should read 165 degrees Fahrenheit.
  • When it comes to chicken, there’s no such thing as an exact length of baking. The duration varies depending on how thick or thin the meat is. This is why a meat thermometer is extra handy.
  • If you want extra flavor and moisture in the chicken, coat it with seasonings and let it marinate for 30 minutes.
  • This recipe is a great make-ahead dish. Make the topping, spread it over the chicken, cover the baking dish in plastic wrap, and refrigerate. You can prepare the dish up to a day in advance. Pop it in the oven when you’re ready to bake!
  • This recipe calls for only three seasonings: salt, pepper, and garlic powder. That already yields pretty flavorful meat, but you can more herbs and seasonings as you please. Thyme, rosemary, cumin, Italian seasoning, paprika, and lemon slices all add great flavor to the chicken. Have fun with it, and feel free to mix and match!
  • Did your dish turn out too runny? That’s okay, it happens. Chicken releases its juices during baking, and all of it gets stuck in the baking dish. Here are some ways to avoid having too much juice:
    • Do not overcrowd the baking dish. If you’re doubling the recipe, make sure to use a bigger dish.
    • Pan-sear the chicken beforehand. This will seal in the juices, preventing them from leaking out during baking.
  • If, despite all these efforts, the dish is still runny, simply drain the liquid.
Melt in Your Mouth Chicken Steak with Peppers and Lemons

What To Serve with Chicken

As tasty as MIYM chicken is, it’s hardly a complete meal. Round out your dinner with these awesome sides.

The dish is super creamy, so you’ll want light and refreshing sides to balance out the richness.

Any veggie dish, such as oven-roasted cauliflower and broccoli, baked potatoes, steamed asparagus, garden salad, or baked Brussels sprouts all make great options.

If you don’t mind more richness, though, pair the chicken with mashed potatoes or mac and cheese. It’s a drool-worthy combo that will make the child in you ecstatic.

Feeling extra hungry? Serve the chicken over a bowl of white rice or buttered noodles. It’s a simple pairing, but believe me, it’s so good, you’ll want to have seconds.


What Does the Mayo Do?

Aside from forming a rich and creamy sauce, mayo plays another crucial role in this dish.

Without it, the chicken breast will dry up as it bakes, resulting in tough and dry meat.

Mayo is the best way to keep the chicken moist and tender, so do not skip it! If you can’t stand it, you can use Greek yogurt or sour cream instead.


Melt In Your Mouth Chicken

Servings:       4 servingsPrep time: 5 minutesCalories:250k cal


  • 1 cup mayonnaise

  • 1/2 cup parmesan cheese, freshly grated

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 4 boneless chicken breast halves


  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the chicken breast halves in a single layer in a baking dish.
  • In a bowl, mix mayonnaise, parmesan cheese, salt, pepper, and garlic powder until combined.
  • Spread the mayo/yogurt mixture evenly over the chicken. Bake for 45 minutes, or until the topping has browned and a meat thermometer reads 165 degrees Fahrenheit.
  • Note: You can substitute Greek yogurt or sour cream for mayo.
Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

I’m looking forward to summer barbecues! Are you?

With grill time just around the corner now’s the time to find recipes to try out this year.

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.

At my house that means seafood! These Sweet Chili Lime Seafood Kabobs are just the thing! They’re light enough for those dog days of summer, fancy enough for guests, and best of all super easy to make. Oh, and yes they pair up nicely with beef kabobs for those who aren’t seafood fans, or have both for a great tasting surf and turf combination.

When I make these kabobs I use the largest shrimp (preferably 11-15 count) and scallops I can find. I marinate the seafood in the fridge for about an hour, put them on skewers and grill til they’re cooked.

I serve them over a bed of steamed rice with some grilled veggies for a delicious summer meal!

Thaw any frozen seafood before you marinate and keep then refrigerated until ready to grill.

Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.
Course Main Course
Cuisine Korean


  • 2 lbs. Extra Large Shrimp - peeled, deveined, tail on
  • 2 lbs. Large Scallops
  • 6 cloves minced fresh garlic
  • 1 cup Thai Sweet Chili Sauce
  • Juice of 1 Lime
  • 1/2 cup fresh cilantro, chopped
  • 1 tbs. Salt
  • Bamboo skewers


  • Combine garlic, sauce, lime juice, cilantro, and salt into a large bowl. Mix well.
  • Add shrimp and scallops. Toss well to cover all seafood.
  • Marinate in fridge about 1 hour.
  • Soak skewers in warm water until ready to use.
  • Alternate shrimp and scallops on skewers or if possible place a scallop between tail and body of shrimp, see picture.
  • Cook kabobs on the grill until scallops turn opaque and shrimp pink.
  • Serve right away.
Keyword Sweet Chili Lime Seafood Kabobs
Chicken with Creamy Mushrooms and Snap Peas

Chicken with Creamy Mushrooms and Snap Peas

Golden-brown chicken chops are always a family favorite—nothing beats a rich, creamy sauce dipped in every bite. This recipe is sure to become a weeknight favorite.


Level: Easy        Total: 35 min        Prep: 10 min        Cook: 25 min        Yield: 4 servings





1. Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.

2. Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.

3. Photography by Antonis Achilleos