By getting creative with less expensive meats and sides of grains and veggies, you can craft a whole meal for your family within even the tightest budget. Chef Michelle Bernstein from Iron Chef America has come up with a lean, family style chicken and quinoa dinner – all for under $10!
2 tbsp olive oil
Salt and pepper to taste
8 oz yogurt
1 tbsp honey
1/2 tsp ground ginger
Pinch of cumin
Juice from 1 lime
1 tsp jalapeño, chopped very, very fine
1/2 tsp kosher salt
1 cup quinoa, rinsed and drained
1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)
1/2 cup fresh chopped Italian parsley
1/4 cup fresh chopped mint
1/4 cup scallions, sliced thin
1/2 cup 1/4-in diced fresh tomatoes
3 tbsp extra virgin olive oil
Juice from 1 lemon
Salt and pepper
Makes 4 servings.
Combine all ingredients for the marinade—yogurt, honey, ginger, cumin, lime, jalapeño, salt—together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight.
Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through.
Serve with a little reserved yogurt sauce and quinoa "tabuoli."
Cook the quinoa according to package instructions. Chill the quinoa.
Combine all ingredients, season to taste.
Copyright 2012 Michelle Bernstein.
newsletter and never
miss the best content.
Get everything you
need to live healthy
and happy. Click here to sign up.