Hi Busies! I hope everyone had a great Labor Day Weekend! I had planned a nice quiet weekend of movie watching and starting Round 2 of meal prepping (check out Round 1 here), but it ended up being a crazy and fun filled weekend! From …
London! It still amazes me how much we were able to see in 5 days. We went NONSTOP – the step counters on our phones were on overdrive. Only one day was plagued with the classic London gray skies and rain, so the rest of …
Let’s talk sun-dried tomatoes for a minute. Not gonna lie, I never really thought about how these were made – usually I’m too busy eating to ask any questions! But, I did some research, and this just in – sun-dried tomatoes gained popularity when Italians dried them in the summer sun on the rooftops of their villas. (On the rooftops. Of their villas. *spends 15 minutes imagining my life as an Italian movie star in the 1960’s, eating poolside bruschetta made with sun-dried tomatoes from my rooftop*)
Anyways, it’s a pretty luxurious life – they get to spend 10 days tanning in the Italian sun, and then get to end up as the star of any number of dishes – including this one!
The (superfood) gang’s all here – kale, quinoa, and avocado, with pan-seared chicken and topped off with a delicious sun-dried tomato and almond sauce. Part of the sauce gets stirred into the quinoa to make sure it’s there in every delicious bite!
Meal prep for this dish involves precooking the kale, quinoa, and chicken. When it’s time to eat, just whip the sauce together and stir it into the quinoa before reheating. Then garnish with (lots of) additional sauce!
Whisk together ingredients for marinade and marinate chicken about 1 hour.
Saute chicken over medium high heat for 5-7 minutes per side or until cooked through.
Cook quinoa according to package directions.
Saute the kale in 1 tsp of olive oil over medium heat until wilted. Season with salt and pepper to taste.
To Freeze
Store cooked quinoa in its own bag, and cooked kale and chicken together in separate bag.
To Eat
Thaw overnight. Place ingredients for sauce in a blender or food processor and pulse until combined. Stir 1/2 of the sauce into the quinoa, add kale and chicken, and reheat. Garnish with remaining sauce and avocado.
Hi Busies! Pork is a relatively new addition to my cooking repertoire. I always told myself that I didn’t like it, so I refused to try it, until Drew ordered it while we were out to eat one night and insisted I try a bite. …