Big news guys, I’m still alive! Yes, I’ve been detoxing for 4 whole days and I have yet to keel over. I did get a nasty cold though, and I’m wondering if it’s the toxins coming out of my body because I never get sick! I’m taking this as a sign from the universe that I have to slow down. I’m so used running around trying to be everywhere, see everyone, and do everything. It’s time for me to take it easy!
Although the coffee withdrawal has been ROUGH, I’m really not missing much else so far. This might be due to the fact that I’ve been having so much fun coming up with scrumptious detox-friendly recipes!
Truthfully, you’d never know I was cutting anything out with these recipes. They’re delicious in their own right. Packed with fresh ingredients, fresh herbs, and pungent spices, there is zero flavor lost here. In fact, my husband ate this meal for dinner and was happy as a clam.
For this dinner, I decided to use quinoa, a grain and complete protein which is truly a miracle food. My detox highly encourages us to eat quinoa because of its incredible nutritional density. This stuff has it all – complex carbohydrates, protein, fiber, not to mention antioxidant qualities. I’m also using as many organic ingredients as I possibly can here, including the chicken. This is especially important to me on the detox as I am trying to eliminate any unnatural chemicals or preservatives in my diet.
In order to have fun with my detox, I’m amping up the flavor flirtation big time. That’s how you keep things fun and interesting in the kitchen, after all! Playing with herb and spice combinations, cooking techniques, and ingredients is what I’m all about.
Here are a few of the flavor secrets behind these two recipes. 1) The chicken breast is marinated then grilled on the bone for maximum juiciness. 2) Rich, pungent coriander and cumin are toasted for the quinoa salad to bring out a whole new level of intensity 3) Hello! Rosemary, citrus, and pomegranate go into these recipes? How bad could that be?
Without further ado, here are the recipes to my Rosemary Grilled Chicken and Lemons and Middle Eastern Quinoa Salad!
- Juice from 2 lemons
- 1 tablespoon fresh rosemary, stemmed
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 lemons, halved
- 2 bone-in, skin-on chicken breasts
- salt and pepper
- olive oil, for grill
- Season with salt and pepper.
- Mix lemon juice, rosemary, garlic, paprika, and 2 tablespoons olive oil. Pour over chicken breasts and lemon halves.
- Let marinate for at least 30 minutes, ideally overnight.
- Preheat oven to 400 degrees.
- Heat grill pan over high heat and oil lightly. Add chicken breasts, skin side down, and lemon halves, flesh side down. Cook until dark grill marks are achieved.
- Flip chicken and grill on opposite side until charred.
- Transfer to oven until cooked to 165 degrees, about 15-20 minutes.
- Serve chicken with grilled lemons for squeezing.
- 3 cups chicken stock, vegetable stock, or water
- 2 cups dry quinoa
- 1 bunch kale, stemmed and finely chopped
- 1 teaspoon coarsely ground cumin
- 1 teaspoon coarsely ground coriander
- 1/4 cup olive oil
- 1 clove garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (optional)
- 1 pomegranate, seeded
- Zest and juice from 1 orange
- Salt and pepper, to taste
- In a medium sauce pot, Bring liquid to simmer. Add quinoa and cook 7-8 minutes, covered.
- Add kale to pot and cover. Cook until quinoa is done and kale is wilted, 7-8 more minutes. Set aside.
- In the meantime, toast cumin and coriander in a small sauté pan over medium heat until fragrant.
- Add olive oil and garlic, and cook until garlic softens.
- Remove from heat and whisk in apple cider vinegar and mustard, if desired. Season.
- Toss together quinoa, kale, pomegranate seeds, orange juice, and orange zest.
- Drizzle with warm vinaigrette. Season and serve.