Chicken and Peppers with Goat Cheese

Once upon a time I had this little ol’ blog and the only people who read it were mom and dad (thanks guys!) Ironically enough, it was during these first six months that I posted most of my recipes. Since then, I’ve started focusing more on the workout aspect of healthy living, and I leave the recipe development up to the pros like Erin, Arman, and Dannii.

So while I’m sure I’ll come up with new stuff here and there, I think it’s time to share some of the best things I’ve ever made, and hope you like them too. There’s something about spring that makes me want to start creating recipes again, and also start sharing healthy food ideas, not just fitness tips.

Chicken and Peppers with Goat Cheese

Ingredients

  • 3 grilled chicken breasts (precooked)
  • 16 oz bag of quinoa (or brown rice)
  • 4 assorted bell peppers (we used yellow, orange, and green)
  • 1 large yellow onion
  • 1/2 of a 5oz. log of goat cheese–more or less depending on  your preference
  • 2 15oz. cans TJ’s Organic Great Northern Beans (or any other kind of white bean)
  • Cumin (start with 3 tbls. and add according to taste/preference)

Start by cooking the quinoa according to the instructions on the bag. Once it is cooked season it with a tablespoon of cumin and a generous pinch of salt and pepper. Set aside.

img_2101Once the quinoa is cooking, chop your peppers and onions.  You want these pieces to be bite-sized but not too small.img_2099

Sautee the chopped peppers and onions in olive oil until cooked, but still crispy.  Season with salt, pepper, and a tablespoon of the cumin.

Once the peppers and onions are cooked, add the chicken breasts (chopped). Finally, stir in the goat cheese! Mix only until the goat cheese is combined throughout.  Add your third tablespoon of cumin, along with a few pinches of salt and pepper.

img_2106

Now that everything is combined, it’s important to keep tasting until the amount of cumin is just right.  It’s a very important flavor that really adds a lot to the dish, so make sure you use enough.  You can always add more, but you can never take some back!

Serve with the quinoa and a simple side salad.  I made one using my dijon mustard dressing and leafy greens.img_2111

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27 comments

  1. This looks great! I love goat cheese. I think I posted most of my recipes really early on in my blogging, too. Then I think I just ran out of stuff to post since I don’t come up with new stuff very often.

    1. Yeah I got to thinking the other day…I have a recipe page but no one even knows haha. Early on in my “blogging career” (lawlz) I thought I had to have a good balance of everything, so recipes came around often. Nowadays I’m more interested in the fitness side for sure.

  2. I used to hate goats cheese but as I have gotten older I have really learned to love and appreciate it – especially some of the local ones. David likes to leave it in the fridge for ages to let it mature and get stronger but then everything in the fridge sinks of cheese! Ack!
    Hope you have a fab weekend! 🙂

  3. You’re a gem. Don’t underestimate yourself though- I remember your recipes you shared before and legit drooled (South of the Border Frittata and Caprese sammies come to mind)…and now this one. Hello, goat cheese.

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