Easy Meals 01 – Chicken Breast, Arugula, Quinoa, Lemon Vinaigrette.
I’m happy to say that I’m going to start including more food on my blog; both food that I eat at restaurants, and the meals I prepare myself. Eating healthy is a conscious decision I made a few years ago (after an entire lifetime of eating like a ridiculous, ignorant, and careless human being), and since then, my quality of life has improved drastically.
To be clear, I’m no chef, and I won’t proclaim myself a foodie. Although I LOVE food and eating (those who really know me know that I never stop eating), I wholeheartedly honor a true foodie’s knowledge and passion for the culinary arts and flavor profiles, as well as their ability to use the culinary jargon that the judges on “Chopped” speak with. RESPECT. Go on with your bad selves. I’m also not here to preach about being vegan, gluten-free, or anything of that nature. I’m just here to share simple, easy ways to eat with your health in mind. Don’t get me wrong, I’ll definitely still eat a brownie, a piece of chocolate, or a burger on rare occasions, and I think that’s totally fine! I believe it’s just as important to keep your body resilient enough to those types of foods (and live your damn life) by consuming them from time to time, as it is to eat well.
With no further adieu, here’s my first recipe share! Simple, quick (takes about 15 minutes to prepare), and healthy! Next time I’ll have more step-by-step photos. One thing to note, I don’t use a lot of salt at all really so if you’re a big salt fan, just add more salt.
+ 1 chicken/turkey breast
+ slivered almonds
+ olive oil
+ green onions
1. Prepare your quinoa. I prepare mine in a pot 2:1. 2 cups water, 1 cup quinoa. Bring to a boil, then when it starts boiling, reduce heat, cover, and let simmer for about 12 minutes.
1. Season chicken/turkey breast with garlic (or garlic powder), pepper, thyme, and rosemary.
2. Coat the pan in a little olive oil and place your chicken/turkey breast on it. Cook until browned and slightly crispy on one side, then flip. Make sure you keep your eye on it!. Dry protein is the worst!
3. Prepare the dressing. For the above serving (single serving), mix 3 tbsp olive oil, 1 tsp honey, a little more than half a lemon’s worth of lemon juice, chopped green onions, and salt/pepper to taste. **You can also use diced shallots here but I don’t like too strong of an onion taste, so green onions are perfect for me because they are milder**
4. Toss together your arugula, slivered almonds (unsalted sunflower seeds are a nice touch for added crunch if you’d like), quinoa, and dressing.
5. Place your cooked chicken/turkey breast on top of your salad, and enjoy!
If you end up trying this recipe out, please let me know what you think!
10 awesome people like this post