– Salsa para marinar
En un recipiente hondo mezcla todos los ingredientes agitando hasta que se emulsione.

– Brochetas

Corta en cubos las pechugas de pollo y ponlas a marinar durante tres horas. Transcurridas las tres horas, escurre los trozos de pechuga del marinado y ensártalos en las brochetas, intercalándolos con los trozos de piña y los cuadros de cebolla morada. Una vez ensambladas las brochetas, cocínalas en la plancha o en un sartén, procurando que queden bien doraditas por fuera y jugosas por dentro. Sirve con una cama de arroz integral y ensalada.

Preparation:

Salmon (2 options)

Baked:

Place the salmon filet on a baking tray. Chop the vegetables and spread them around the tray. Season with little salt, pepper and garlic powder. Do not use oil. Take the baking tray and put it in the oven. Bake until the salmon is cooked thoroughly.

Pan:

Take a pan and cover with non-stick spray. Place the salmon filet on a sheet of aluminum foil. Chop the vegetables and put them on the pan. Season with little salt, pepper and garlic powder. Do not use oil on the foil. Fold the corners and wrap the salmon and vegetables inside the foil, then place in the pan. Cook on low heat until fully cooked.

Rice:

Prepare rice how you normally prepare it: boil the water, add the rice and spices, simmer until fully cooked.

1. Preheat the oven to 180°C or 350°F.
2. In a lined baking tray, place the cubed sweet potato, chopped broccoli and purple onion. Try to keep them in a uniform layer.
3. Season with oil, salt and pepper. Add the diced garlic and mix evenly.
4. Bake for 30-40 minutes, until soft and golden brown.
5. In the meantime, prepare the dressing by mixing all its ingredients in a bowl.
6. Remove and let cool, then transfer to your plate or bowl and cover with cheese.

1. Put the rice and water in a pot and cook.
2. Massage the salmon with a little extra virgin olive oil, salt and pepper. Place in a pan.
3. Put the seasoned vegetables in the pan where you had the salmon.

1. Cook the broccoli.
2. Add the cooked broccoli and chicken broth to the blender and mix.
3. Add the almond milk and butter little by little until they are well mixed and cook until the mixture boils.

1. Open the chili and take out the seeds. Cut into thin strips with a knife or scissors.
2. Melt the butter in a skillet, add the chopped garlic and cook for a few seconds.
3. Add the sliced mushrooms and guajillo chili in strips.
4. Cook for about 4 to 5 minutes or until the mushrooms are softened. Season to taste with salt and pepper.
5. Serve how you prefer; with toast, as a side dish, etc.

1. Preheat the oven to 180°C.
2. Stew the prickly pear cactus in a pot of water with salt and baking soda until cooked. Drain and reserve.
3. For the sauce, juice the tomatoes with the onion, garlic and chilies until it is a homogeneous mixture.
4. Heat the oil in a deep pan and fry the sauce. Add the chicken, mushrooms and elote beans. Cook for 10 minutes and season with a little salt.