# Spring Forward Dinner Menu

A collection of spring-inspired recipes featuring chicken, shrimp, and farro, all prepared efficiently with prepped ingredients.

- Servings: 4 servings
- Total time: 25 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 small yellow onion
- 8 cloves garlic
- 1 lemon
- 6 lime
- 1 bunch cilantro
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bunch scallions
- 1 10-12 oz corn
- 1 bunch asparagus
- 1 bell pepper
- 1 small bunch swiss chard
- 1 cup panko bread crumbs
- 1 10-12 corn tortillas
- 1 eggs
- 10 oz Oaxaca cheese
- 6 oz cotija cheese
- 1 cup parmesan
- 5 boneless skinless chicken breasts
- 1 baby gem lettuce
- 1 bunch radishes
- 1 Meyer lemon
- 1 garlic
- 1 cup parsley
- 1 crushed red pepper
- 1 butter
- 1 white wine
- 1 cup farro
- 1 olive oil
- 1 cup balsamic marinade
- 1 cup fajita marinade
- 1 cup avocado crema
- 1 cup cumin lime vinaigrette
- 1 cup Elote Pico
- 1 panela cheese
- 14 shrimp
- 1 cup pasta

## Instructions

1. Prepare the cumin lime vinaigrette, Elote Pico, and Meyer lemon green sauce ahead of time.
2. Thinly slice a chicken breast and add it to a bowl with thinly sliced onions and fajita marinade.
3. Once marinated, stir everything together, add sliced bell peppers, and cook until tender.
4. Make mini quesadillas with Oaxaca cheese and warm them in a skillet until crispy and golden brown.
5. Prepare a slaw with baby gem lettuce, radish, and cumin lime vinaigrette.
6. Stuff the mini quesadillas with the fajitas, avocado crema, and slaw.
7. Dice chicken breast and add it to a bowl with balsamic marinade.
8. Grill the marinated chicken skewers.
9. Grill panela cheese (or halloumi or substitute if needed) and dice into cubes.
10. Sauté farro with spring vegetables.
11. Combine the cooked farro, grilled cheese, radish, and Meyer lemon green sauce in a large mixing bowl.
12. Serve the farro salad topped with parmesan.
13. Prepare chicken cutlets with Oaxaca cheese and a seasoning made ahead of time. Then fry them in oil until golden brown.
14. Sauté the fajita veggies that you prepped ahead of time.
15. Combine baby gem lettuce, herbs, radish, cumin lime vinaigrette, cooked farro, and Elote Pico in a large mixing bowl.
16. Top with cooked fajita veggies and Oaxaca cutlet.
17. Season shrimp with seasoning, place the remaining Oaxaca cheese on a griddle, and top with tortillas.
18. Sear shrimp for 3-5 minutes, then place on top of the cheese skirts with elote pico and slaw.
19. Top with avocado crema.
20. Marinate your choice of protein in balsamic marinade.
21. Sauté asparagus with garlic, lemon zest, white wine, butter, and your choice of pasta. Top with balsamic protein and Meyer lemon green sauce.

## Equipment

- knife
- cutting board
- bowl
- food scale
- citrus juicer
- blender
- small saucepan
- large skillet
- tongs
- small plastic containers
- grill
- large mixing bowl
- baking sheet
- fork
- cast iron skillet

## Source

- Original video: https://www.tiktok.com/t/ZTjeMkS9t/
- Recipe page: https://www.cliprecipe.com/recipe/2f3bd208-1dc9-427e-9870-d0ce31e872c4
- Extracted: 2025-04-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt