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.
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.
I love when one ingredient is the basis for a meal. In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them. So…I BBQ’d them! I swear everything tastes better when you put it on the grill! Although, I may still be still flushed with my new found grilling ability 🙂Ingredients (to serve 4)
2 peaches (I used ones that were almost ripe, but still a little on the firm side)
4 boneless chicken breasts
1 large sweet onion
10 cherry tomatos
3 large leaves of basil
Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
Sea Salt and Pepper
Light your grill and set it to a medium heat.
Cut your onion into 1/2 inch slices
Season the chicken breasts and onion with olive oil, sea salt and pepper.
Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
Cook everything for another 8-10 minutes until chicken cooked all the way through.
During the cooking, cut avocado and tomatoes into 1/2 inch squares. Dice up the basil and toss all together in a bowl.