So my first foray into pressure cooking went off without me getting maimed or burned, so I guess I’ll be using my new toy again soon! I made a huge batch of quinoa that turned out light, fluffy and quite tasty. Just one problem: we aren’t big eaters of any grain at dinner time outside of rice, so I was left at a bit of a loss as to what to do with my big bowl of quinoa.
The cupboards, refrigerator and freezer were rather bare due to the two week vacation we had just returned from, so I was left with very few options. A lemon, Roma tomato, small avocado, a bag of frozen edamame, and 1/2 lb of frozen diced chicken breast were all I could salvage to throw together some kind of dinner hearty enough to satisfy my husband.
Lemon Chicken with Avocado & Tomato Quinoa
- 1 1/2 Cups Cooked Quinoa (See yesterday’s post)
- 1 Small Roma Tomato (diced)
- 1 Small Ripe Avocado (diced)
- 1 Cup Frozen Shelled Edamame (Soybeans) Cooked
- Juice of 1 Large Lemon
- 2 Tbls Olive Oil
- 1/2 Lb Fresh Diced Chicken Breast
- 1 tsp Minced Garlic
- 1/8 tsp Dried Dill
- 1/8 tsp +/- Arrowroot (to thicken the sauce)
- Pinch Cayenne Pepper
- Freshly Ground Salt & Pepper
Juice the lemon, stir in the arrowroot and set aside. In a medium frying pan, heat 2 TBLS olive oil and the minced garlic over medium-high heat. Add the diced chicken, season with freshly ground sea salt and pepper, and brown for about 2 minutes per side. Add the edamame, dill, cayenne pepper and lemon juice mixture to the pan and continue cooking about 3 minutes until edamame and chicken are done and sauce is well incorporated.
Spoon about 1/2 Cup of the cooked quinoa and about 1/3 of the chicken mixture into a bowl. Top with the diced avocado and tomatoes and add more ground pepper to taste.
Light enough for my post-vacation diet yet hearty enough that 2 bowls satisfied my husband’s appetite. Win-Win!
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