Chicken is healthy, but can also be bland and boring. This cold winter night I decided to go with something spicy for dinner, and this Spicy Soy Sauce Basil Chicken is anything but bland. It will give your weeknight dinner routine the shake up it needs. Earlier, I shared a recipe on how to make chicken in a slow cooker, this time I am going to marinate chicken and “grill” it on the stovetop. If you don’t have a grill pan, a regular frying pan will work just fine.
The search for a better lunch continues, and this time I whipped up a vegetarian option: Basil Quinoa and Chickpea Salad with Tahini Dressing. If you have read the past couple articles I’ve posted, then you know how sick of lunch meat sandwiches I have gotten. If not, catch up with all the latest gossip here (bonus is you get to see my Slow Cooker Avocado Chicken Salad Recipe).
I have been a quinoa fan for as long as I have been able to pronounce the word correctly. So about 3 years. Those who eat it know that while it is extremely healthy, it can be a little bland. I had also been hearing great things about Tahini, which I found out 6 days ago is just ground sesame seeds. Who knew? It has a great nutty taste (some say it’s bitter too, but I honestly didn’t pick up on that) and combining quinoa and tahini (along with a handful of other ingredients) made for a fresh and healthy lunch. I actually added some Simple Soy Sauce Basil Chicken to my lunches this past week to pack in a little more protein.
Oh yea, and the chickpeas, I almost forgot. Chickpeas are great in salads and ground up as a dip (aka, hummus), and they also go great in this “salad” and add some welcomed texture and protein.