With summer in full swing, the new Collegian Cooks staff prepared a refreshing meal that brings summer vibes. It’s easy to prepare and delicious to eat.
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Many college students, especially those who are traveling over break, may not have access to fancy kitchen appliances. For this meal, a stove top and a toaster are the only necessary appliances. Additionally, the food is fresh, healthy and appetizing.
Citrus Chicken
- 1 cup of orange juice
- 1/4 cup of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of oregano
- 3 teaspoons of salt
- 1 teaspoon of rosemary
- 4 thawed chicken breasts
Step one: Unwrap chicken and place into a dish.
Step two: Pour the ingredients into the dish.
Step three: Let the mixture marinate for two hours and cook in a pan on high heat.
Step four: Pour the juices into the pan and cook until desired (approximately 20 minutes).
Rice
- 4 cups of water
- 2 cups of rice
Step one: Boil the water.
Step two: Add the rice.
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Step three: Cook until desired (approximately 20 minutes).
Avocado Toast
- 3 tomatoes
- 1 avocado
- Basil to taste
- Reduced balsamic vinegar to taste
- A loaf of bread
Step one: Toast the pieces of bread.
Step two: Cut of the vegetables, add balsamic vinegar, stir.
Step three: Place the vegetables on the toast.
Salad
- 2 tangerines
- 1 cup of dried cranberries
- Pecans to taste
- Feta cheese to taste
- Lettuce or spinach
- Fig or balsamic salad dressing
Step one: Slice the tangerines into quarters.
Step two: Add the fruit to the lettuce, sprinkle on pecans and feta cheese to taste.
Step three: Add dressing to taste.
Honey Lemonade
- 1/2 cup of honey
- 1 1/2 cups of steaming water
- 1 cup of freshly squeezed lemon juice
- 4 cups of ice
Step one: Combine ingredients.
Step two: Stir and serve.
Collegian Chefs Christina Vessa and Hannah Ditzenberger can be reached at entertainment@collegian.com or on Twitter at @chrissyvessa and @h_ditzenberger.
