Meal kits are a great way to serve your family varied meals on a daily basis. Someone else does all the planning and shopping for you.
First seen at Fayette Woman Live in September 2018, we are giving you a more efficient and cheaper way to provide your own meal kits just the way you like them. Find tips, shopping list and additional recipes here: DIY Meal Kits
If you are following the meal plan, be sure to cook an extra chicken breast for your Chicken and Spinach Greek Braid. Plus, you will already have your Quinoa cooked and refrigerated.
This is a delicious, flavorful and healthy meal anytime!
- 3 skinless, boneless chicken breasts or 6 thighs, cut breasts into 4 large pieces each. Thighs into 2 pieces each.
- 1 Tbsp. Cumin
- ½ tsp. ground allspice
- 1 tsp. cinnamon
- 1 Tbsp. minced onions, dried
- 2 Tbsp. Olive Oil (I used Cilantro & Roasted Onion from Branch & Vine)
- 1 lemon, juiced
- 1 small eggplant, diced- large dice
- 1 red or green bell pepper, diced – large dice
- ½ large red onion, wedged
- 1 medium zucchini, diced in 1 inch chunks
- 1 lemon, cut in 4
- 6 garlic cloves, peeled and left whole
- 2 cups grape or cherry tomatoes
- 2 Tbsp. Olive oil (Cilantro & Roasted Onion Branch & Vine)
- 3 cups quinoa, cooked
- Make marinade in a gallon zip bag.
- Add chicken and marinade for 4-8 hours.
- Heat 3 cups of the cooked quinoa.
- Preheat oven to 400 degrees.
- Mix vegetables, lemon wedges, garlic, and tomatoes on foil lined sheet pan.
- Drizzle with 2 Tbsp. of olive oil and salt and pepper.
- Toss vegetables.
- Bake for 15 minutes until vegetables start to brown.
- Add chicken and marinade to the sheet pan. Toss.
- Return to the oven for 15 minutes or until the chicken is cooked through to 160.
- Remove lemon pieces.
- Don’t overcook chicken.