Week Four and recipes galore!
Well I’m only posting one tonight, but my plan is to post multiple recipes this week since I’m trying to mix up our meals to combat boredom. As they say, “An idle mind is the devil’s playground” and we can’t have that, especially when we’re trying so hard to be good about our meals. Kick that devil (insert your weakness here), aka my sweet tooth, off your shoulder.
So I’m starting the week with chicken🐔, but switched up the rice with quinoa. Using quinoa is a great way to get this lesser used starch into your diet that is high in protein and essential amino acids. It’s like rice in that it does not have a strong taste to it, which makes it very versatile and an easy match to any food flavor you’re aiming for. Now let’s get to it!
Quinoa
1 cup of quinoa
2 cups of water
2 teaspoons of salt
Rinse quinoa in a fine mesh sieve. Place in medium sized pot, add water and salt, and turn on high. Bring to a boil, lower to simmer and cook covered for 15-20 minutes. Once all the water is absorbed pull off heat and let sit another 5 minutes. Fluff with fork before serving.
Cilantro Tahini
1 package of cilantro (yes again – I’m obsessed with Cilantro)
8-10 ounces of tahini
1 lemon – juiced
Wash and de-stem cilantro and place in a food processor or large tall mason jar if you’re using an immersion blender. Squeeze lemon juice and add tahini to cilantro. Process until smooth, if mixture is thick, add water by the tablespoon until desired consistency is reached.
Chicken breast
Preheat oven to 375 degrees. Line a tray pan with foil for easy clean up. Place Butcher Box chicken breasts in bowl or large zip lock and mix with 2 tablespoons of olive oil, salt and pepper to taste, and 1 teaspoon of cumin. Place chicken on pan and cook 30-35 minutes. Allow chicken to cool before slicing.
Toppings:
There are so many options, but for this week I went with tomatoes, cucumber, feta cheese, cilantro sauce, and olives (which I forgot to add before taking the picture, but they’re in there now 😊).
Wine to pair?
Again no drinking weeknights, but I think a nice minerally white would work well or if you are leaning towards a red a Beaujolais that’s young and bright! 🍷
