One of the things that I love to do as a mom and just me is cook. I often blog about the deeper parts of motherhood, and I will continue to do so because that helps me. But just for today, allow me to share another passion of mine…cooking healthy yummy food.
I like to take recipes I find on pinterest and put a twist on them that makes them my own incorporating methods I have learned through other recipes. This one is a great one for your family, especially to make at the beginning of the week and use as lunches throughout the week.
The thing I love most about this recipe is that it is versatile. You can change the ingredients and it can go from Mediterranean to Asian to Mexican to whatever style of food and veggies you like. I adapted the recipe from the one posted on http://www.skinnytaste.com/2014/07/grilled-mediterranean-chicken-and.html.
So here’s my take.
- 1.5-2 lbs chicken breast
- 1 tsp salt, pepper, garlic powder, onion powder, and basil
- juice of half a lemon
- 1/2 cup uncooked quinoa
- 1 1/4 c chicken broth
- 1 clove of garlic grated
- 1/2 small red onion diced
- juice of 2 lemons, zest of 1
- 1 pint cherry tomatoes quartered
- 1/2 yellow pepper diced
- 1 small cucumber diced
- 1/4-1/2 c kalamata olives chopped
- 1/4 c fresh mint leaves chopped fine
- salt and pepper to taste
- 1 tbsp olive oil
- 1 container of feta or goat cheese
- juice of 1 lemon
Combine onion, garlic, salt, pepper, and basil in a small dish. Stir to combine flavors. Sprinkle over top of chicken breasts (top and bottom). Place chicken breast in a foil pouch and squeeze lemon juice over top. Broil until cooked through and allow to cool. Alternatively, you could grill the meat as well. Dice into small bite size pieces.
Put quinoa, garlic, and chicken broth in a pot on the stove and bring to a boil over high heat. Turn to low upon boiling and cover. Cook for 15 minutes. Allow to sit off heat but still covered for 5 more minutes. Then fluff with a fork and allow to cool.
Dice the red onion and put in the bottom of a large glass bowl and add lemon zest and juice of 2 lemons. Allow the onions to sit in the lemon juice. This will take some of the bite out of the red onion. Add in the rest of the diced veggies, mint, salt, pepper, and olive oil. Stir to combine. Add cooled chicken and quinoa. Mix all together. Be sure it is completely cool before adding cheese and the juice of the final lemon. Stir to completely combine and allow to sit in the refrigerator for a few hours for flavors to merry.
You can serve this as a cold pasta salad of sorts or serve over a bed of mixed greens and enjoy!
To make this Mexican style, change up the olives and cucumbers for avocado and corn. Then replace the mint with cilantro.
For a more Asian flavor, replace the olives and cucumbers with edamame and shredded carrots.Then replace the mint with cilantro as well. Replace 1/2 the olive oil with sesame oil and use rice vinegar instead of the lemon juice.
And if a picture is worth a thousand words, here’s to hoping this is worth at least a few bites! Enjoy!