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Menu Plan for the week of April 5, 2013: Wednesday's Recipes
Chicken / Spinach, Red Onion & Red Pepper
Quinoa Pilaf
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
With our cool weather the spinach has been plentiful this spring.
Chicken with Spinach, Red Onion & Pepper Preparation and cooking time: 30 minutesBright red pepper and sweet red onion add color to the spinach, all cooked lightly, more of a salad than a hot vegetable. I cut the breasts in half, the short way. They cook a bit faster and it makes a nicer presentation.
2 chicken breasts, boneless, skinless
1 red onion
1/2 red pepper
6oz (180gr) spinach
1/2 tsp paprika
4 tsp oil
1/2 lemon
1/3 cup shredded cheese
Slice onion and pepper. Pick through the spinach, discarding any wilted or damaged leaves. Wash and spin dry if necessary. Juice the lemon, picking out pips.
Heat 2 tsp oil in a large skillet. Add paprika and sauté 30 seconds. Add onion, pepper and sauté until crisp tender, about 5 minutes. Remove to a plate and cover to keep warm. Add chicken and brown on both sides. Cover the skillet, reduce heat and cook until chicken is done, another 5 - 7 minutes. Sprinkle with cheese and cover to melt. Remove chicken to a plate and cover to keep warm.
The finish: Return pepper and onion to skillet with 2 tsp more olive oil. Heat through. Add spinach, lemon juice and sauté just until spinach wilts a bit 1 - 2 minutes. Put vegetables on individual plates, top with chicken and serve.
The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.
1/2 cup quinoa
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
1 small - medium carrot
1 rib celery optional
1 shallot
2 tsp olive oil
4 - 5 cherry tomatoes for garnish
Put quinoa and stock in a small saucepan, cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Chop celery, carrot and shallots. Heat oil in a small skillet and sauté shallot, celery and carrot for 5 minutes. Cut cherry tomatoes in half. When quinoa is done, stir in sautéed vegetables. Spoon into a bowl and serve, garnished with tomatoes.
Cooking schedule: 30 minutes |
Turn chicken |