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Recipe: Sauteed Chicken and Mushrooms with Quinoa
If you know me, you know that “Hala” and “diet” don’t go in the same sentence. So I wouldn’t say I’m on a diet, but I’m pushing myself to eat better for my health. And better doesn’t mean boring or flavorless, not in the slightest!
I’ve been playing around with some of my favorite go to recipes and ingredients to come up with this delicious yet healthy dish. Sauteed chicken and garlic mushrooms, atop tri-colored quinoa with a side of salad mixed with home made goat cheese dressing. It barely took 30 minutes to prepare and cook, so it’s excellent as a weekly meal prep option.
Sauteed Chicken and Mushrooms
2 chicken breasts, boneless and skinless, optional to cut into halves or cubes
6 cremini mushrooms, de-stemmed and sliced
3 cloves of garlic, chopped
2-4 tablespoons of extra virgin olive oil
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1/4 teaspoon of red pepper flakes, optional
1 cup tri-colored quinoa
2 cups of water
Salad and Dressing
1 romaine lettuce, chopped
3 vined tomatos, diced
1 cucumber, diced
1 tablespoon of goat cheese
2 tablespoons of extra virgin olive oil
1/2 teaspoon of dried basil
1/2 teaspoon of tajin
salt and pepper to taste
Season the chicken with salt and pepper on both sides while the olive oil heats up in a saucepan. You can bring the heat a few notches lower before adding the chicken, letting it saute through for about 5-7 minutes on each side, depending on the thickness. Set the chicken aside and use the same pan to saute the mushrooms for about seven minutes before adding the garlic. You may add another tablespoon of olive oil and lightly season with salt, pepper, and red pepper flakes. Add the chicken and let it cook for another 5-7 minutes, making sure to taste should you need to add any more salt or pepper.
In a small saucepan or pot, warm the quinoa for a minute before adding the water. Bring to a boil like you would rice or lentils before lowering the heat. Lid the pot and let it cook for about ten minutes.
In a big bowl, start making your dressing. Add the goat cheese, olive oil, salt, pepper, basil, and tajin and mix with a fork. The goat cheese should break down to the texture of your choosing. Dressing is good for up to a week in the fridge. Chop the lettuce and add it to the mix, that way the lettuce is coated with the dressing. Mix again after adding the diced tomatos and cucumbers.
The whole process shouldn’t take you more than 30 minutes. If there are any leftovers, package the chicken and mushrooms, quinoa, and salad separately in airtight tupperware. Should last you at least four days in the fridge. But let’s be honest, this is so good, it won’t last that long!
Belhana welshefa! Buon appetito! Enjoy!
Picture of the Day
For iftar last night, my brother made his famous Thai curry dish, followed by his delicious banana pudding! Layers and layers of goodness in a cup…
So much for losing weight this Ramadan season 🤣
Quick Beef Ramen Noodle Bowl
Whipped up a quick homemade ramen bowl and loved it. Simple: sliced up leftover steak, chopped fresh garlic, tomatoes and some chilli flakes. Tossed them with some ramen noodles after they cooked like pasta for about 5-7 minutes and boom, dinner!
These noodles I got dry, easy to make and tastes amazing with almost anything I come up with. 😋🤤
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