Chef Aarón Sánchez cooked up some healthy and delicious dishes full of flavor at the 2015 White House Easter Egg Roll. Check out the recipes below and try them out at home!

Grilled Chicken and Quinoa Salad

Recipe courtesy of Aarón Sánchez

Chicken marinade

• 2t. Kosher salt
• 1oz. Garlic (minced)
• 2oz. Shallots minced)
• 2oz. Lime juice
• 3oz. Orange juice
• 2pc. Jalapeño peppers (minced)
• 3t. Cilantro (rough chop)
• 2t. Parsley (rough chop)
• 2lbs. Chicken thighs – boneless, skinless
• 6oz. Grapeseed oil

Chop garlic, shallot and jalapenos. Cook all three in oil.

When vegetables starts to color, remove and allow to cool.

Place all ingredients into large blender when cool.

Marinate chicken for 48 hours.

Grill and finish in oven until cooked.

Quinoa salad

• 3c. Chicken stock
• 1.5c. Quinoa, rinsed
• 1ea. Jalapeno, brunoise
• 1ea. Red onion, pickled & julienne
• 1oz. Pomegranate seeds
• 4oz. Cauliflower, roasted florets
• 4oz. Snap peas, julienne
• 8. Slices of fresno chili’s, then pickled (2 peppers)
• 1t. Cilantro, chopped
• 1t. Chives, chopped
• 1c. Extra-virgin olive oil
• 2ea. Lime, juiced
• 1t. Salt

Toss cauliflower with olive oil, salt and pepper and roast at 300 until soft.

Bring the chicken stock to a boil in a large saucepan.

Add the quinoa and return to a boil, simmer until it is cooked.

Strain, shaking the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl.

Add the cooled cauliflower, pepper, onion, tomato, cilantro, mint, chives olive oil, lime juice, salt, pepper, a touch of the pickling liquid and toss well.

Chia seed dressing

• 1c. Champagne vinegar
• 1t. Shallots
• 1c. Chia seed
• 2¼ c. Purified water, room temp
• 2c. Grape-seed oil
• 1t. Garlic, minced
• 1c. Lime juice, freshly squeezed
• 1c. Agave nectar, adjust to taste
• 1c. Extra virgin olive oil
• 1t. Kosher salt
• Freshly ground black pepper

Whisk together room-temperature purified water and of black chia seeds. Let stand for at least 20 minutes.

Lightly sauté garlic with grape-seed oil. Allow both to cool completely.

Place chia seed in blender with lime juice, agave, salt and pepper.

Blend until smooth and slowly add garlic, grapeseed, oil and extra virgin olive oil.

Grilled Mahi Mahi with Mango Tomatillo Salsa

Recipe courtesy of Aarón Sánchez

• 4 (6-ounce) mahi mahi, skin removed
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper

Tomatillo and mango salsa

• 1 semi-ripe mango, peeled and seeded
• 1 semi-ripe mango, peeled and seeded, and small diced
• 1 jalapeno, seeded
• 2 limes, juiced
• 1 orange, juiced
• 10 medium sized tomatillos peeled, washed, and diced finely
• 1 medium ripe tomato, finely diced
• 1 red onion, finely diced
• 1/2 cup chopped cilantro
• Salt and freshly ground black pepper

Preheat a grill.

Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with tomatillo and mango salsa.

To make the tomatillo and mango salsa: peel one of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice, and orange juice. Blend until smooth and place in large bowl.

Meanwhile peel and remove flesh from the remaining mango and finely dice.

To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture. Season with salt and pepper.