Garlic Chicken with Lemon and Rosemary & Herbed Quinoa

Okay, I'm a big behind! Here are the goods I received in my week 7 "box":

• Pint of blueberries
• Pint of cherry tomatoes
• 3 large tomatoes
• 4 greenpeppers
• Bunch of kale
• Head of cabbage
• 1 medium eggplant
• 2 cucumbers
• About 1 pound small potatoes

For dinner that night, I made use of the fresh herbs growing in my garden and made Garlic Chicken with Lemon and Rosemary and Herbed Quinoa adapted from the following recipes, consecutively [one and two].

 

Garlic Chicken with Lemon and Rosemary

(Yields 2 servings)

Ingredients:

• Two chicken breasts
• 4 garlic cloves, minced
• 2 Tbsp. fresh rosemary leaves, stripped from stems
• 1/2 lemon, zested and juiced
• 2 tsp. oregano
• 1/4 cup white wine
• Salt and pepper to taste

Directions:

1. Preheat over to 450°F
2.  In a 9x9 baking dish, toss chicken with olive oil, garlic, lemon zest, rosemary, oregano, salt and pepper. Arrange in a single layer in the baking dish.
3. Place chicken into the oven and cook for 20 minutes*
4. Add wine and lemon juice to pan. Turn off oven and return pan to oven for 5 minutes.

*My chicken wasn't very thick, so 20 minutes was plenty. Check your chicken and confirm it is cooked before proceeding to step 4. If your chicken isn't cooked, continue cooking it in the 450°F oven!

Here is what my chicken looked like before I placed it into the oven:

Herbed Quinoa

(Yields 2-3 servings)

Ingredients:

• 3/4 cup quinoa
• 1 1/2 cups water 
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice (less than 1/2 lemon)
• 1/2 cup fresh basil, chopped
• 2 Tbsp. fresh parsley, chopped
• 2 tsp. fresh thyme, chopped
• 1 tsp. lemon zest (less than 1/2 lemon)
• Salt and pepper to taste

Directions:

1. Rinse quinoa in a fine-mesh strainer (Why?)
2. In a small pot, bring water to boil. Add quinoa, cover the pot, and reduce the heat and simmer for 15 minutes
3. Keeping quinoa covered, remove pot from heat and let stand for 5 minutes
4. Remove the lid and gently fluff quinoa with a fork, set aside 
5. In a small bowl, add lemon juice, olive oil, basil, parsley, thyme, lemon zest, salt and pepper. Whisk vigorously until mixture is emulsified
6. Pour dressing over warm quinoa

  
Here's how it turned out:


And here is the meal in its entirety (accompanied by a fresh tomato, cucumber and green pepper salad):



Enjoy and thanks for reading!