|Slices of panko chicken breast comfortably nestling on a |
sauteed broccoli rabe and red peppers.
Peeking underneath is the quinoa salad with chick peas.
So sinfully delicious and outrageously healthy too!
Making the broccoli rabe is like a walk in the park!
1 bunch broccoli rabe - washed and cut about 1/2" off the bottom and then cut in half (separating the tender stems from the leafy parts).
1 large red bell pepper roasted and skin removed - sliced in large strips
3 garlic cloves chopped coarsely
A pinch of red pepper flakes
In a hot skillet pan with olive oil, throw in the garlic until fragrant, add the stem parts of the broccoli rabe, swish around until tender, then add the rest of the broccoli.
Season with salt, add the pepperoncino. Continue cooking for a minute or so ( I like my veges a bit al dente) then add the roasted red pepper.
Quinoa salad with chick peas-----
Cook 1 cup quinoa as per instruction on the box and fluff.
A can of 15 oz. chick peas (drained) and rinsed
2 cloves garlic
1/4 cup chopped parsley
In a hot deep skillet with olive oil sautee 2 cloves of sliced garlic until fragrant; add the chick peas and parsley for about a minute then add the cooked quinoa to the pan. Season to taste.