Before I darted out the door to get to work this morning, I decided I would marinate some chicken for tonight. I wasn’t exactly sure what I would do with it later, but I was sure I wanted chicken tonight. I pulled a boneless, skinless chicken breast out of the freezer and set it on the counter. Then I grabbed a plastic ziplock bag and got to work on my marinade.
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1/4 cup lemon juice
- 2 TB dijon mustard
- 2 TB olive oil
(let it be known, I don’t actually use teaspoons but do everything by eye/taste)
Combine all the ingredients in a plastic ziplock (olive oil last), close shut and shake it up. Place the frozen chicken in the bag, zip it up, and place in another bag for extra closure. If you do this the morning of your intended chicken dinner, you can just wrap the bag in a paper towel and put on a plate to sit out for the day and defrost. Alternatively, you can prepare the night before and set in the refrigerator. When ready to cook, grill for about 15 minutes on a non-stick pan or grill pan, turning a few times and checking to make sure it’s not pink in the middle.
For inspiration, I checked my healthy recipe board on Pinterest. I settled on two different salad recipes; one that I would have for dinner and one that I would make for lunch the next day. I knew the chicken breast was pretty huge, so half of it would suffice for one meal.
The salad I prepared tonight is based on a recipe that my dear friend (and avid blog follower), sent me a few weeks ago. I couldn’t find broccolini so I used regular broccoli, and I also used peppered goat cheese instead of plain. And of course, I added half of my grilled chicken breast.
- 1 head of broccoli
- red pepper flakes
- salt and pepper to taste
- juice of 1/2 lemon
- 2 tsp olive oil
- 1/4 cup quinoa
- 1/2 cup vegetable broth
- 1/2 pint cherry tomatoes, halved
- 1-2 TB peppered goat cheese
- 1/2 grilled chicken breast (with my lemon-mustard marinade), sliced into bite size pieces.
Preheat the oven to 425 degrees. Chop the broccoli into bite-size pieces and toss in olive oil, lemon juice, red pepper flakes, salt and pepper. Arrange on baking sheet and cook for 15 minutes. Meanwhile, combine quinoa and vegetable broth into a small sauce pan over high heat. Once it’s boiled, simmer and cover for 15 minutes. Toss in the broccoli, tomatoes and goat cheese and stir to combine. Top with sliced chicken and enjoy! To make this recipe for two people, double the broccoli, quinoa and goat cheese and use a whole chicken breast.
For the other half of the chicken breast, I prepared tomorrow’s lunch. This recipe I repined from a friend’s recipe board. I pretty much followed it to the T, but prepared the chicken my way. I hope it turns out to be as delicious as tonight’s dinner!