From ginger-lime chicken to sheet-pan baked feta, here are 5 dishes to cook this week – The Denver Post

Hello and welcome to Five Weeknight Dishes. Let’s keep things low-key this week: That sweet and drowsy August feeling is about to set in.

1. Ginger-Lime Chicken

A four-ingredient recipe (not counting salt and pepper) is a weeknight gift. This one, by Ali Slagle, uses the same mayo-marinating technique that chef J. Kenji López-Alt has advocated to bolster the lime and ginger flavors — and no, you won’t taste the mayo.

Yield: 4 servings

Total time: 15 minutes

Ingredients

  • 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt and black pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Preparation

1. Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

2. To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

3. To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

4. Serve chicken with lime wedges, for squeezing on top.

2. White Bean and Avocado Salad With Garlic Oil

This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or some smoked salmon or trout.

Yield: 4 servings

Total time: 15 minutes

Ingredients

  • 1/4 cup grapeseed oil
  • 3 large garlic cloves, very thinly sliced
  • 2 ripe Hass avocados
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 tablespoons cilantro or parsley leaves, roughly chopped
  • 1 lemon, zested and juiced (about 1/4 cup)
  • Kosher salt and black pepper
  • Pinch of smoked paprika (optional)

Preparation