Well to say it’s been a while is pretty much an understatement. It has been almost exactly 6 months since I posted my last blog. I wish I could say that my life was so busy and amazing that I just didn’t have the time….but the truth is I just didn’t do it!
So I have no important life events or amazing news to share…but I can share that over these past few months I’ve been trying my best to work towards a healthier lifestyle. My focus now is to lose weight (hmmm….didn’t I say that before??), but overall I have come to a point in my life where I want to be healthy and stick around till I’m old and dyed blonde (no grey hair here!). To really make this lifestyle change I am approaching it with baby steps. I have adopted the attitude that every little thing helps….so even if it is just one little change it is still a change and that’s what matters. One of the first things I’ve started doing is trying to cut out as much processed food as possible (although I am starting to think I need a support group to break my Diet Coke addiction). Another step I’ve taken is to try different “health foods”. One of the foods I’ve fallen in love with is the now trendy “Quinoa”. It is very healthy and if you’d like to see why you can read it here…sorry I just don’t feel like going over why it is so good for you! I am overall a picky eater and have a lot of issues with food textures (where was Early Intervention when I was a kid??) so even though I kept seeing Quinoa recipes everywhere I turned, I was hesitant. I finally took the plunge and it’s a keeper. I use it in my salads, replace it for rice & pasta, and use it for breakfast foods like protein bars and “oatmeal” (quinoa in place of oats), etc.
Tonight I decided to modify my Creamy Chicken Piccata recipe and not only make it a “slimmed down version” but to replace the pasta with quinoa. It was so delicious…..I was inspired to sit down and get back to blogging!!!! Woohoo!!
So here it is….a slimmed down healthier version of, ironically my last post…and unfortunately since Hubby was working late I only made this for one person so the serving size is one, but you can easily alter the ingredients to make as much as you want.
Creamy Quinoa Chicken Piccata
For the chicken:
4 oz. boneless, skinless chicken breast, pounded to 1/4″ thick
salt & pepper, to taste
1/4 -1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tsp. fresh lemon juice
For the Quinoa:
1/2 tbsp. light butter
1/2-1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup fat free half & half
1/3 cup freshly grated parmesan cheese
1/2 tsp. dried basil
1/2 tbsp. capers
1/2 cup quinoa, cooked
Cook quinoa according to package directions.
To make the chicken, sprinkle both sides with the lemon juice, garlic powder, salt, pepper & garlic powder. Bake at 350 degrees for about 15-20 minutes.
Meanwhile, melt the butter and add the garlic. Brown the garlic in the butter for 30 seconds to 1 minute and add the lemon juice.
Whisk in the half & half and bring to a slow boil, whisking frequently for about 5 minutes until heated through and slightly thickened (may take longer than 5 minutes).
Add the basil, salt & pepper.
Remove from heat and whisk in the parmesan cheese. At this point, if you want a thicker sauce, return to heat and simmer until slightly more thickened. You can also add more cheese if you like.
Stir in the quinoa and the capers. Serve on a pasta plate.
Slice cooked chicken into thin strips and place over the quinoa. Sprinkle with some parmesan cheese, if desired and serve.