October 7, 2021
The “Self-Advocacy Groups Updates” are a series of articles written by people using services within the grassroots self-advocate groups in Christian Horizons’ communities. The topics for these monthly articles will include a range of topics, highlighting the perspectives of people who use services.
The Photovoice Research Project was a joint project designed and run by Christian Horizons and the Christian Horizons Advisory Council (Dzidra Halar, Casey Rielly, Justin Scrimgeour, and Ray Ellis).
Participants were asked the question, “What is something new you tried or enjoyed doing over the past year?”. They were given two weeks to take photos to answer the question. They were each given a journal with questions to prompt them to explain each photo they chose.
The research team met again with participants in small groups on video chat so they could share their photos. They took turns showing and explaining each photo. Afterwards, the research team met and looked at the themes that had emerged in the Photovoice project. The results have been compiled in a report and will be shared with Christian Horizons.
“In the summer, I joined the Photovoice research project. I showed this picture and I talked about how much I like cooking. This is a good recipe. I cook it all the time here. I’ve always liked to cook with the staff. They help me read the recipes. This one is healthy, it has vegetables in it, and it’s easy. Cooking is a good skill to learn. It’s a good recipe and maybe others want to try it.” – Wayne Jones, a person receiving services in our Central community
The following recipe was submitted by Wayne Jones and the Christian Horizons Advisory Council. The recipe was originally published by the Heart and Stroke Foundation. Try it this week!
Wayne’s Grilled Chicken and Vegetables Recipe
4 servings
Time: Total 27 min / Prep 15 min / Cook 12 min
Serve with rice or chop into smaller pieces and toss for a new twist on chicken salad.
Ingredients
- 2 boneless skinless chicken breasts, about 1 lb (500 g)
- 2 tbsp (25 mL) chopped fresh parsley
- 1 tbsp (15 mL) maple syrup
- 1 tsp (5 mL) canola oil
- 1 clove garlic, minced
- 1 tsp (5 mL) mild curry powder or paste
- Pinch cayenne
Grilled veggies:
- 2 zucchini, sliced lengthwise
- 2 red bell peppers, quartered
- 2 tsp (10 mL) canola oil
- 2 tsp (10 mL) Dijon mustard
- Pinch freshly ground black pepper
Directions
- In a bowl stir together parsley, maple syrup, oil, garlic, curry powder and cayenne. Add chicken and turn to coat evenly; marinate in refrigerator for at least 10 minutes or up to 24 hours.
- In another bowl, toss zucchini and peppers with oil, mustard and pepper.
- Place chicken and vegetables on greased grill over medium high heat. Close lid and grill for about 5 minutes or until vegetables are slightly charred. Turn over and grill for another 5 minutes or until vegetables are tender and chicken is no longer pink inside.
- Place chicken on cutting board and slice thinly if desired. Serve on top of veggies.
Nutritional info per serving (1 of 4)
Calories: 203 | Protein: 27 g | Total Fat: 6 g (Saturated Fat: 1 g) | Cholesterol: 67 mg | Carbohydrates: 11 g | Fibre: 2 g | Sugars: 7 g | Added Sugars: 0 g | Sodium: 127 mg| Potassium: 656 mg