In my refrigerator was a roasted chicken breast from the night before. Rather than have chicken in the usual meat and two sides fashion, I decided to “springboard” a meal off of Publix Aprons meal card labeled “Spring Chicken with Quinoa”
In this surprisingly quick version, due in part to the leftover roasted chicken breast, I used the following ingredients:
1/2 cup quinoa (prepared using 1/2 cup water and 1/2 cup chicken broth)
1 T. Plus a bit more freshly squeezed lemon juice, added to quinoa after it had cooked
About 1/2 cup frozen kale, prepared in microwave with 1/4 cup water 6 min on high
Frozen baby green peas, corn, and fresh carrot bits... softened in microwave
A snack-size red sweet pepper, spring onion, and partial stalk celery chopped
Salt & pepper to taste
Now my fellow ate it all, but without comment. When asked he said it was “Ok.” Okay, then. We’ll see if I can get this on the rotation for whenever I have a spare roasted chicken breast ready for the picking.
