If today is the first time you are visiting the blog this week, this week’s posts are 5 recipes made from 9 ingredients. Each of the 9 ingredients are used at least twice (at least the chicken). These ingredients are the ones I find the most in my refrigerator and I wanted to only have to prep one day on the weekend, which in turn would only make my prep time during the wee 2-15 minutes.
Here are the nine ingredients and measurements for the 5 recipes this week:
1 Large Sweet potato
3 Cups Uncooked Quinoa (we will be making it two ways!)
1 Bunch of Dinosaur Kale
1 1/4 Cup Greek Yogurt
6 TBSP Parmesan Cheese
2 Chicken Breasts
1 Package Raspberries
1 1/2 Cup Milk
1/2 Cup Peanut Butter
Today’s recipe is quinoa and Parmesan crusted chicken with kale chips!
3/4 Cup Toasted Quinoa
4 TBSP Parmesan Cheese
Chicken breasts, cut in half and at room temperature
1 TBSP Mustard
Remainder of Kale (should be 1/2 Bunch)
Olive Oil Spray
Salt, Pepper, Garlic Salt, Onion Powder
Preheat oven to 375
If you haven’t been keeping up, here is how you prepare the toasted quinoa:
Pour quinoa on a tin foil lined rimmed baking sheet. Bake at 350 for 10-15 minutes, or until toasted. Let cool before handling.
Combine quinoa, parmesan cheese, and 1 TSP of each spice in a small bowl
Place chicken and mustard in a bowl. Mix together until chicken is coated
Spray oven safe dish with olive oil spray
Once chicken is coated with mustard, dip each piece into quinoa, cheese, and spice mixture until entire breast is covered
Place in dish
Drizzle with olive oil. This will cause the chicken to crisp.
Bake in oven for 20-30 minutes, depending on thickness of chicken
While chicken is resting, turn the oven to 425 for kale chips
Rip the bottom 3 inches off of the kale
Arrange on a tin foil lined rimmed cookie sheet
Spray kale with olive oil spray and sprinkle with black pepper and garlic salt
Bake on top rack in oven for 4-5 minutes.
Plate and enjoy!
Again, the gorgeous pictures were taken by Kristi from The Lady K! If you aren’t already…
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