I was in the Publix grocery store to grab a salad for lunch when I walked by the cooking station-Aprons simple meals. The woman asked me to please try this and handed me a tasting plate of food. Honestly I usually do not try the samples because the recipes are full of pasta or something that I avoid, but this was a healthy gluten free meal. I tasted it and fell in love. But I doubted that I could actually make this myself even though the concept is simple meals that anyone can make. All of the needed ingredients are on the counter right behind the cooking station so you cant go wrong.
But I can’t make Quinoa I explained to the chef. No matter what I try it is always gummy and I end up throwing it away. She promised me that I would be able to do this that I just add it at the end of the recipe with the chicken stock and I could do it. So yes, I bought everything and went home to begin cooking.
I made it very simply and even though I hate peas, these tasted very good. I find that it is definitely more than two servings for me but it gives me left overs for a good lunch the next day. Here is the menu as Publix wrote it.
1 medium tomato, chopped roughly
1 lb boneless, skinless chicken thighs
1 tablespoon garlic-herb seasoning
1 tablespoon olive oil
1 (6-oz) package fresh English peas
1 (5-oz) package 50/50 lettuce blend
1/2 cup quinoa
8 oz unsalted chicken stock
- Chop tomato. Cut chicken into bite-size pieces, then toss with seasoning and oil (wash hands).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place chicken in pan; cook 4–5 minutes, stirring occasionally until browned. Add tomatoes, peas, and lettuce; stir until greens are wilted.
- Reduce heat to medium-low; stir in quinoa and stock. Cover and cook 20–25 minutes or until quinoa is tender and chicken is 165°F. Serve.