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Boneless skinless chicken breasts. Not really a whole lot to say there – they just don’t bring much to the table. But, they are practical – they are lean, fast, easy and (relatively) cheap. Not anything to get too excited about, but a realistic dinner for most people many-a-nights.
They are the kind of thing that you keep in your freezer, something to have on hand. They generally aren’t something that goes from store to table in the same day for me. Nope, I’ll save that honor for pork or fish or the whole chicken.
But there are boneless, skinless chicken breast kind of days. Everyone has them. It’s nothing to be ashamed of.
This snow storm we are having caused me to have one. Not exactly the kind of weather that makes you want to go to the store. And someone wanted more than the soups and veggies I have been offering of late. Thankfully they defrost quickly – which again, makes them perfect freezer candidates.
The only problem was, I wanted something more than the standard pan sear that they normally get. Something with a bit more umph. I could have cut them thin and pounded them, for a piccata or milanese, but to be honest I didn’t really want to stand over the stove, even if they only take about 2 seconds to cook. I wanted to pop them in the oven and forget…
I like to make a big grain salad to have on hand for lunch during the week. They pack well, keep well and well, make me feel better than most other things I would come up with for lunch.
Quinoa is a fave of mine, and I often change up the veggies, but keep the dressing the same – some version of a vinaigrette to flavor it all. So when Heidi reposted this double broccoli quinoa on 101 cookbooks this week, I couldn’t wait to give it a try.
Especially when it packs a little punch with chile oil. The heat is important against all the other good-for-you stuff.
I am a big fan of pestos, especially non-basil ones, and so the thought of a broccoli pesto was right up my alley.
I changed it slightly from Heidi’s and a traditional one, as I omitted the parmesan. Shocking that I left out the cheese, but I figured it wouldn’t really be missed – and I was right. Plus, then I could amp up with more feta at the end.