The tangy buttermilk dressing adds an incredible pop of flavor to each bite.
For more flavor, chef Floyd Cardoz suggests marinating chicken in 3 tablespoons olive oil, 1 tablespoon each minced fresh ginger and ground coriander, and 2 sprigs rosemary.
This is a perfect way to use leftover pasta, instantly lovable and easily varied; add whatever fresh herbs you like or use grains, bread, or potatoes instead of pasta.
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue Meatball Sliders.
Try other fish fillets, like cod or trout. Any variety of small potato will work, too. If you don't have a lid large enough to cover your skillet, use a large piece of foil.
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