But, last night was different because he kept telling me it was delicious and I could sense the sincerity in his voice and expressions. :) Plus, I'm pretty sure he was guilty of eating un-healthy during the day and he was relieved I made a nutritious meal.
Yesterday's dinner was actually made over the course of 24 hours. I made a chickpea salad, grilled chicken and a rice/quinoa pilaf that serves about 3-4 people depending on appetite!
Ingredients:
1 can of chickpeas
1/2 cucumber
2 carrots
1/4 Edamame
1/2 red onion
Extra Virgin Olive Oil
1/4 tsp Balsamic Vinegar
Salt and Pepper
2 Chicken Breasts
1 Bottle of Italian Dressing or Marinade
Quinoa/Rice
Garlic
Chicken Broth
1/4 cup raisins
1/4 cup chopped walnuts
Here's why it was quick, yet, took 24 hours...
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Chickpea Salad
Pour one can of chickpeas in a colander, rinse, and leave it there in the sink.
Small dice 2 peeled carrots. Put them in a bowl with about 5 tbsp water. Add about 1/4 cup frozen edamame. Throw it in the microwave for about 60-90 seconds, pour it over the chickpeas in the same colander and let it cool.
Small dice about 1/2 of one red onion, place in a bowl (tip: use the same one you microwaved the veggies in).
Small dice about 1/2 of one cucumber, add to onions in bowl.
Once the hot veggies cool slightly (doesn't have to be completely), combine everything. Add about 1 tbsp (or more if desired) of extra virgin olive oil, 1 tsp balsamic vinegar, and salt and pepper to taste. Mix it all up until well combined. Cover and put in the fridge. SERVE IT THE NEXT DAY.
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Quick Grilled Chicken
I took 2 chicken breasts and cut them in about 1/2-inch slices (cross-ways, not long-ways...that's technical terms!).
Throw all pieces in a zip top bag. Pour an Italian dressing/marinade over and make sure each piece is swimming in the marinade. I used a low-fat version which also cut back on the calories and sugar.
Place bag of chicken in the fridge to marinate OVERNIGHT.
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The day of EATING this meal you have minimal work to do (the prep the night before was pretty easy too!) Here's what you have left to do:
Either buy a blend of quinoa and rice so that they can cook together OR make a serving of quinoa and a serving of rice then combine. I didn't have a blended one so I made them separate.
Cook the quinoa according to the directions but use fat-free, low-sodium chicken broth instead of water. When done, pour in a bowl. Using the same pot, pour 1 tsp extra virgin olive oil and heat up. As the pan is heating, slice 1 clove of garlic. Add to pot and then pour in the rice and chicken broth (instead of water) and cook according to package. When the rice and quinoa are done cooking mix them together in the same bowl, add 1/4 cup raisins, about 1/8-1/4 cup of chopped walnuts and a little more salt and pepper (if desired).
*Note, if you have a quinoa/rice blend then follow the rice directions (ie heat the oil, add garlic, etc.)*
Now, all you have left is to cook the chicken. This will take very little time because you sliced the pieces so thin. Heat up a large pan or flat-top grill pan, lightly spray with cooking spray. Make sure it's hot enough that you will hear a sizzle sound as soon as you put your chicken on it. This will give a yummy caramelization and even more flavor! After about 3 minutes (or if you sense sooner) flip and cook the other side for another 3 minutes. Make sure chicken is completely cooked through before eating.
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NOW SERVE IT UP! PLACE A MOUND OF RICE ON YOUR PLATE, TOP WITH THE CHICKEN AND MAKE A LITTLE MOAT OF CHICKPEA SALAD AROUND THE RICE!
ENJOY!
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