Last week I posted a recipe for a easy, refreshing, delicious Clementine Goat Cheese Salad. I mentioned in that post, that I made this dish to go with it, and here it is!
I rarely use recipes (ironic, no?!), but one thing I love doing, is repeating flavors in the different dishes of the meal. I used the same flavors in the chicken, the quinoa, and also the salad. It cuts down on needing a bunch of different ingredients, and makes everything go so well together!
This tastes great on it’s own, but even better when paired with the salad…
What You Need… (feeds 4)
4 Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
1 Tsp Minced Garlic
1 Sprig of Rosemary or 1 Tablespoon
1 Medium sized Orange
1 medium sized onion
1 Cup uncooked Quinoa (Omit or sub out with cauliflower rice for Paleo/Whole 30 option)
Sea Salt and Pepper to taste.
What You Do…
Pour Olive Oil, Garlic, Rosemary, and juice from half the orange, into a small bowl and stir.
Take 2/3rds of the liquid and pour over chicken breasts in a large bowl or zip lock bag. Slice the other half of the orange and place inside bag/in bowl. Salt and Pepper to taste. Let that all marinate for 30+ minutes. If you want to do this in the morning and let it marinate in the refrigerator all day…even better!
Slice Onion in 1/2 inch slices and drizzle with olive oil, salt and pepper.
Light your grill to medium heat and let it get hot.
Take quinoa and either place in a rice cooker (what I did) and add left over 1/3rd mixture from above and cook. It’s usually done in 20 minutes.
Or, if you don’t have a rice cooker, cook on stove top with 2 cups water plus added 1/3rd left over mixture. Bring to a boil. Lower heat and let it cook covered for another 15 minutes. Let it sit for another 5 minutes covered but with the heat turned off. Fluff it up.
While Quinoa is cooking place chicken, onions, and orange slices on the grill. Cook on each side for 7-8 minutes (depending on breast size).
Layer quinoa in a serving dish (I drizzled a little of the salad dressing over the top, but you could just drizzle with a little olive oil), then top with chicken, onions, and oranges.
I’ve been wanting to try more infused waters lately. In my mind, they are a lot of work, but really…they aren’t!
I carved up a watermelon for the 4th of July, and we had some pieces left over in the fridge that I didn’t think were going to get eaten. SO…I poured some of the left over juice and a few pieces of watermelon with some mint into a few water bottles.
I mean to let them sit for a day, but… “LIFE”
Two days later, I tried them, and YUM!!! Maya wasn’t as sure. She was more consumed with getting the watermelon out of the bottom haha 🙂 What you need…
2 cups of Watermelon (depending on how much water you want to infuse!)
1/4 Cup Watermelon juice (I made this after I had cut a watermelon a few days earlier and there was juice at the bottom of the dish. You could also muddle a few pieces if you are doing this all at once.)
5-6 sprigs of mind torn into pieces
What you do…
Put water, watermelon, watermelon juice, and mint into (individual water glasses or a giant water container).
It’s summer, and what screams summer more than grilling?!! Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer. BUT…grilling. YUM!
I’ve talked many times about my love of grilling. Ok, the EASE of grilling!! It used to intimidate me, but now I LOVE it! I usually do whole chicken breasts, but decided to try and do shish kabobs. SO GOOD! Ingredients (varies people you want to feed)
Chicken Breasts (cut into 1-1.5 inch cubes)
Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best. Just put the cubed chicken in a bowl. Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it. I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
Do the same for the veggies (not as necessary to have those marinate!)
You can use wooden sticks to spear all the meat and veggies. If you do, make sure you soak the them for a good 10 minutes prior.
Preheat your grill to medium heat.
Evenly spear chicken and veggies until everything is used up.Grill for 7-8 minutes on each side. Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.
Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?
There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did. That makes it hard to recreate if it turns out well. I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…
This one was more than ok! Light and refreshing, yet totally satisfying with lots of healthy fats!
So glad I wrote it all down 🙂
Ingredients (Would serve 4)
3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
6-8 eggs (The Huz and I each had two, but Maya only had one)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce
Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned) 7 minutes for a runny yolk, 8 for a soft one as pictured. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Set butter lettuce in a bowl, and scoop large cub of mixture on top. Top with eggs.
Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!
This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!
2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix
Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss