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!
-Jillian
No comments:
Post a Comment