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I'm sure many of you are already starting to bustle about in the kitchen prepping for Turkey Day tomorrow (opening wine counts!) but before you indulge in your carb loaded, pie-filled meals, I want to share really quick and simply recipe I whipped up last week for lunch.
If you follow me on snapchat, you saw how I was raving on and on about the Near East's roasted pepper and basil quinoa. My relationship with quinoa has been on and off for the past year but we are all the way on now! [Mainly because I finally figured out how to cook it. LOL] Let's be honest, my meal was built around it! I decided to simply steam some kale I had leftover from my morning green smoothie and pan sear a single chicken breast to make the meal complete. And viola-- a healthy and very tasty lunch!
*Disclaimer: Now, I'm just getting into the habit of eating healthy, so I don't count calories yet but I do read labels [specifically looking for the number of grams of sugar.]
Here's an easy step-by-step guide to making this tasty dish
Near East's Roasted Red Pepper & Basil Quinoa
*follow instructions on box!!
-Add about 1 cup of water to a small sauce pan and heat over low heat (DO NOT BOIL!)
-Wash & tear kale leaves from stem...add to sauce pan
-Let kale steam for about 5-7 minutes. Be sure to not over steam (that's how you lose nutrients!)
-Remove kale from sauce pan and add seasoning to taste (I keep mine plain!)
-Heat olive oil over medium heat in sauce pan
-Rub a tablespoon amount of olive oil over both sides of chicken breast & season to your liking (I use pepper, garlic salt, and Mrs. Dash Original)
-Sear both sides of chicken breast in skillet until cooked thoroughly
Plate all components and enjoy!
Wishing you all a very Happy Thanksgiving! Gobble til you wobble!
Hello, I'm Margo.
25 year old laid-back lady currently pursuing my MBA in Tuscaloosa, Alabama. Just using my blog to share my growing faith, evolving style, favorite recipes, and exciting travels with you!
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