Chicken Parmesan Quinoa.

This is a good one, guys.

Full-disclosure, this recipe is a copycat from one of my favorite spots to grab a quick, healthy bite in Boulder, CO. Since I didn’t get to visit it during my last Colorado trip, I knew I had to find a way to recreate it so I could get my fix! This dish is so easy to make (we’re talking 30 minutes from start to finish), makes a boatload of leftovers, and is as healthy as comfort food gets.

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The chicken itself only takes 20 minutes and is so unbelievably flavorful, I can’t even. I don’t know about you, but I tend to struggle with making delicious chicken that isn’t horribly dry and boring. I think I’ve found the fix: rubbing an olive oil and spices mixture on each side before it goes in the oven. Just 20 minutes at 450 degrees does the trick and if you don’t want to use it all for this particular meal, I’m sure it would taste just as good (if not better) on top of a salad or with some roasted veggies.

Dancing for Donuts | Chicken Parmesan Quinoa.

Chicken Parmesan Quinoa

1 lb. boneless skinless chicken breast

2 tbsp olive oil

1 tbsp kosher salt

1 tsp garlic powder

1 tbsp italian seasoning mix (I use one with a grinder so it tastes fresh!)

1/2 tsp black pepper

1 cup dry quinoa

1 cup of your favorite marinara sauce

1 package mozzarella, diced

1/4 cup parmesan

1/2 cup chopped tomato

  1. Preheat the oven to 450 degrees. On a baking sheet, place each piece of chicken side by side in an even layer. *If need be, pound the chicken so that it is all the same thickness.

2. In a bowl, whisk together the olive oil, salt, garlic powder, italian seasoning, and black pepper. Rub the mixture on each side of all pieces of the chicken. Bake for 20 minutes.

3. While the chicken is cooking, place 1 cup of dry quinoa and 2 cups of water in a large saucepan. Bring to a boil, then cover and simmer for ~10 minutes or until water is absorbed.

4. With the stove on low heat, add the marinara sauce, tomato, mozzarella and parmesan cheese and stir to combine.

5. Once the chicken is done, dice it and stir it into the quinoa mix. Serve immediately or store in an airtight container for up to 5 days.

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Enjoy, friends!

xo Jordan

Slow-Cooker Thai Peanut Chicken.

To say that things have been busy around here is an understatement.

Tonight I start class back up again (last first day of school EVER!) and work has been a total circus. I knew my meals would get totally out of whack from running around, so I made sure to prep this super easy chicken to have for leftovers throughout the week. I can honestly say that I made it more out of convenience than anything else, but when I tried it and it tasted like heaven I was very pleased.

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

This versatile meal comes together in about 10 minutes of prep time. Throw everything in the crockpot and go about your business until 3ish hours later when you can dig in! It’s healthy, inexpensive, and if you’re a peanut butter lover like me you’re going to need to make this asap. My favorite is putting it in a collard wrap (who knew those were so delicious?!), just make sure you shave down the stem with a knife before you try to bend it otherwise it’ll snap! (Legally Blonde reference, anyone?)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Slow-Cooker Thai Peanut Chicken

(adapted from this recipe)

1.5 lbs boneless skinless chicken breasts

1 cup canned lite coconut milk

4 cloves garlic, minced

3/4 cup chunky natural peanut butter

2 tbsp honey

3 tbsp low sodium soy sauce

2 tbsp lime juice

2 tbsp cider or rice vinegar

1/2 tsp crushed red pepper

fresh cilantro

quinoa or collard wraps for serving

  1. In a slow-cooker, arrange the chicken breasts. In a medium bowl, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, vinegar and red pepper. Pour over chicken.

2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is tender. Reduce the heat on the slow-cooker to warm and shred the chicken. Let cook for 15 more minutes to allow the chicken to absorb the sauce.

3. Serve the chicken over quinoa and top with cilantro, or inside a collard wrap! Just be sure to trim the stem of the collard down to the same level as the leaf to make it easier to wrap. (I actually use 2 collard leaves in case one has holes so the sauce doesn’t seep through!)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Be back soon, friends. Have a great week!

xo Jordan