Chef Alyssa gives you the scoop on what’s cookin’ in her apartment…
To the majority of college students who have never attempted to “cook” anything more
complicated than toast, I am living proof that you can survive a semester without a meal plan.
This series isn’t an excuse for your parents to deprive you of those home cooked meals you miss
so much, but its purpose is to help you survive until then
Ingredients:
• 1 or 2 Chicken breasts
• 1 Baby cucumber
• A Handful of cherry tomatoes
• Red onion
• ½ Avocado
• ½ Lemon
• Salt and pepper
Directions:
1. Season chicken cutlets with salt and pepper.
2. Heat a nonstick pan over a medium heat.
3. Place seasoned chicken cutlets onto the pan and let each side cook for about 4-5 mins per
side (internal temp for chicken should be 165 degrees), until you see the bottom lightly
browning. Pro Tip: If the chicken is browning too quickly, lower the temp and cover the pan, leaving a small gap for steam to escape.
4. While the chicken is cooking, dice
up your cucumbers, tomatoes,
avocado, and red onion. Throw
ingredients into a bowl.
5. After wiping away the tears that
the red onion left on your face, it’s time to check on your chicken. Dice or slice your
chicken after its cooked, and throw it into your salad bowl.
6. Squeeze ½ a lemon into the bowl.
7. Season the salad with salt and pepper.
8. Plate the salad, Snapchat a pic of your beautiful meal (no filter needed), and send it to your parents to prove that you are capable of more than just microwaving Hot Pockets.
9. My favorite step: enjoy!
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Story and photos by:
Alyssa Bauer, junior public relations major
