Monday, January 16, 2012

Kale and Quinoa Pilaf with Roasted Lemon Chicken

Both these recipes are quite delicious and incredibly easy. The goat cheese goes perfectly with kale and quinoa; you would hardly know it is so healthy! I also make this lemon chicken all the time- it is super simple and tastes great! The pilaf is a variation of a recipe from Food52, and the lemon chicken is an old Ina Garten favorite.. 

Quinoa Pilaf:
  • 1/2 cup quinoa
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, minced
  • Olive oil
  • 2 Tbsp goat cheese
  • 1/2 bunch kale, chopped into 1" pieces
  • 1/4 lemon, juiced
  • Pepper
In a small frying pan, saute garlic and onion in olive oil over medium heat until soft. Set aside. In a separate pot, bring broth and water to a boil. Add quinoa once boiling, reduce heat to simmer on low, and cover for 10 minutes. Next, add kale and re-cover pot, let steam for 5 minutes. Then remove from heat and let sit another 5 minutes, keep covered. Fluff quinoa and mix in goat cheese, onions, lemon juice, 1 tsp olive oil, and pepper to taste.

Lemon chicken:
  • Quarter chicken, skin on (Skinless breasts work well also just cook for less time!)
  • Olive oil
  • Salt and Pepper
  • 1/4 lemon
Trim excess skin or fat off chicken, rub with a small amount of olive oil. Season with salt and pepper, I also use a spicy seasoning mix. Place chicken in small baking dish, drizzle with 1/4 lemon juice. Bake lemon wedges beside chicken at 375. After 30 minutes, baste juices and bake for an additional 20 minutes. Enjoy!


No comments:

Post a Comment