What's for dinner tonight? Running two kids to school, dance, gymnastics and football, as well as squeezing in managing and creating 3 different businesses between the two of us can be tough and some days dinner is the last thing we want to think about. Therefore we have started to compile some meal ideas that are unrefined, healthy and easy. Here is a great meal idea to try this week, complete with step by step directions (from kitchen to table) and shopping list.
Baked Chicken crusted in Rainbow Quinoa
Roasted sweet potatoes
Sauteed mushrooms and onions in coconut oil
Side of strawberries or other seasonal fresh fruit
Roasted cauliflower with olive oil and salt for pseudo-popcorn dessert.
From Kitchen to Table:
Start the quinoa by adding 1 cup quinoa to 2 cups water. Boil and then return to a simmer for 20 minutes or until done. While the quinoa is cooking, turn the oven on to 400 degrees. Wash and then Dice the sweet potatoes and cauliflower. Place on separate flat pans sprayed with non-stick oil. Toss each with 1 teaspoon coconut oil and 1 teaspoon salt. Place in oven and allow to roast for 30-40 minutes. Heat saute pan on medium. Add 1 tablespoon coconut oil, diced mushrooms and onions. Cook until caramelized on low-medium heat. Lay chicken breasts on sprayed pan. Once quinoa is done place 1/2 cup cooked quinoa in flat bowl. Roll chicken breast in quinoa. Place prepared chicken breast on pan and bake with sweet potatoes and cauliflower for 25 minutes or until done. While everything is cooking wash and slice strawberries or fresh fruit. Serve baked quinoa chicken with roasted sweet potatoes topped with onions and mushrooms. Serve remaining quinoa and strawberries. Save the roasted cauliflower (pseudo-popcorn) for dessert.
Shopping list: (serves 2)
1 cup red or rainbow quinoa
2 sweet potatoes
1 head of cauliflower
2 chicken breasts (skinless, boneless, preferably free range and not corn fed)
1 package diced portabella mushrooms
1/2 yellow onion
Strawberries or fresh seasonal fruit
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