This is an easy, healthy and affordable meal option. Split chicken breast (bone-in) is frequently on sale at Whole Foods and quinoa is an excellent source of fiber and is also considered a ‘complete protein’ meaning that it provides all nine essential amino acids. Both of these recipes are very simple. The most delicious part of the chicken is the skin; however if you don’t eat the skin, the white meat cooks up very moist and juicy. (In the future, I hope to rub the spices under the skin in an attempt to flavor the meat for the non-skin eaters.) This was my first time cooking quinoa and I did not have any problems.
Roasted Split Breast Chicken
Ingredients
- 2 split breast chicken (bone-in)
- 1-2 tablespoons of olive oil
- 1 teaspoon fresh ground salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional – spicy) Continue reading
. We compared notes and it turns out that there were some similar themes, one of which was to eat food in its most natural form (read: no chemicals, no low-fat, and no manufactured ingredients that you cannot pronounce). It is true that our food is largely (and increasingly) manufactured and it appears that this may correlate to how unhealthy Americans have become the last 50+ years. My personal opinion is that these two variables are absolutely directly related, but I am not a scientist and I’m not legally allowed to pretend to be one. Both of our books were against using the most common oils (vegetable, canola, corn, soybean and cottonseed) and recommended using only olive oil, butter, ghee, coconut oil, and macadamia oil. The later three are best for cooking due to their stability at higher temperatures.
