Citrus & Herb Marinated Grilled Chicken and Quinoa

Citrus and Herb Marinated Grilled Chicken

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• Juice and zest of 3 limes
• Juice and zest of half a navel orange
• 1 whole lemon
• 5 sprigs fresh rosemary, finely chopped
• 5 sprigs fresh sage, finely chopped
• 3 cloves garlic, smashed and finely chopped
• 1/2 teaspoon crushed red pepper
• Extra-virgin olive oil
• 8 chicken breasts
• Kosher salt
• water
• 1 cup quinoa

Directions

In a small bowl combine the lime and orange juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.

Place the chicken in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the chicken to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.

Preheat grill. Brush and oil the grill to clean.

Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.

Cut the whole lemon in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.

While chicken is cooking place remaining marinade and water to equal two cups of liquid in a medium sized pot.  Heat over high heat to a boil.  Once liquid is at a rolling boil add 1 cup of quinoa.  Reduce heat to simmer and cover pot.  Simmer for 15 minutes.

Serve the chicken over quinoa with grilled lemon.

Chicken Tortilla Soup

Serves 4

6 corn tortillas
3 tbsp vegetable oil
1 jar mild raspberry salsa
1 can diced tomatoes with green chilies
1 can pinto beans
1 3/4 cup chicken broth
1 3/4 cup water
1 lb chicken tenderloin, cut up into bite sized pieces
1/4 cup sour cream
1 avocado, chopped

1.  In a crockpot add salsa, tomatoes, beans, broth, water, & chicken.  Cook over high heat for 4 hours.

2.  Just before serving:  Cut tortilla's into strips.  In a skillet over medium high heat add oil and tortilla strips.  Fry until golden brown.  With a slotted spoon remove strips to a plate lined with paper towels.  Salt and pepper.

3.  To serve: Ladle soup from crock pot into bowl, top with tortilla strips, a dollop of sour cream and avocado.

350 Calories

Mango Chicken & Jamaican Rice

Ready to go in the Oven

Kids Version with Salt, Pepper, & Olive Oil Only

Leftovers Ready For Tomorrow's Lunch

• Prep Time
  15 minutes
• Total Time
  35 minutes
• Yield
  Serves 4

Mango Chicken

Everyday Food, January/February 2010

Ingredients

• 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
• 8 chicken cutlets (about 1 3/4 pounds total)
• 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
• 1/3 cup fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Lime wedges, for serving

Directions

1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Cook's Note

Find parchment paper at the supermarket near the foil. For our recipes, make sure the roll is at least 13 inches wide. Do not use wax paper as a substitute -- it has meltable coating.

Katie's Jamaican Rice

1.  In a bowl combine one cup of cooked white rice, one can of rinsed black beans, 1/2 can of diced tomatoes with green chilies, 1/4 cup fresh cilantro, 1/4 tsp ground ginger, 1/4 tsp cumin, salt and pepper, 1 tbsp butter.

Gluten Free Southwest Steak over Spinach

From Martha Stewart

Gluten Free Pumpkin Soup

1tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp cumin
1 tsp curry
1 15 oz can pumpkin
1 14 oz can diced tomatoes with chilies
1 cup corn kernels
1/2 cup salsa
1 cup chicken broth
1 14oz can coconut milk
Sea salt and fresh ground pepper, to taste
Chopped cilantro, to taste
1 tsp raw organic agave nectar
Juice from one 1 fresh lime
1 can black beans

I placed all of the ingredients in my crock pot and cooked on low heat for four hours. Serve with organic blue corn tortilla chips.

Gluten Free Cream Cheese Penguins

I made these for a baby shower and they were a hit.

From AllRecipes.com

Gluten Free Ham Roll Ups

From AllRecipies.com

Gluten Free Sesame Chicken

From GlutenFreeMommy.com

Asian Cucumber Salad

• 
  
• 3/4 cup seasoned rice vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon minced garlic 
• 1 tablespoon lite soy sauce 
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground pepper
• 2 large cucumbers, peeled and sliced 
• 2 tablespoons sesame seeds, toasted

Preparation

1. 1. Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Gluten Free Lemon Opera Cake

Just looking at these pictures makes my mouth water. Each layer is so decadent and I could eat every scrumptious bite. There are never left over of this cake.

Warning: Because it is gluten free the ingredients are a bit pricey. It also takes four hours to make since it has so many layers. But if you ask me, it's well worth it!

From GlutenFreeMommy.com

Gluten Free Sesame Chicken, Gluten Free Yukon Potatoes with Feta and Bacon, and Gluten Free Broccoli

SESAME CHICKEN

1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)

1 cup gluten-free chicken broth

1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)

1/4 cup cornstarch plus 2 teaspoons

2 egg whites, lightly beaten

1/2 cup oil

1 teaspoon garlic, minced

3-6 dried hot pepper pods

1/4 cup sesame seeds

green onions, chopped

cooked jasmine rice

DIRECTIONS:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Serves 4-6

Feta and Bacon Twice-Baked Potatoes

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Cooking Light NOVEMBER 2005

• Yield: 8 servings (serving size: 1 stuffed shell)

Ingredients

• 5 (12-ounce) baking potatoes
• 1 1/2 cups low-fat buttermilk
• 1/2 cup (2 ounces) feta
• 1/4 cup finely chopped fresh chives
• 2 tablespoons butter
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Preparation

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.