goat cheese

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.

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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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Chicken and Goat Cheese with Quinoa (recipe)

Today I have a great recipe to share with you!

While I was in Washington D.C. my friends and I went out to eat every opportunity we had.  Eventually our stomachs and wallets were dying for a homemade meal! Thanks to my good friend Mel, always the creative cook, we came up with a really easy and healthy dish to prepare for a family-style dinner on Saturday night.

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Before I post this, I just have to say: I’m not the biggest fan of quinoa. To me, it needs A LOT of work to be enjoyable. Spices are imperative when creating a dish involving quinoa, because alone it doesn’t taste like much.  Well this recipe opened my eyes to the beauty of goat cheese, and all that it can do for a recipe! I had never had goat cheese before!  It added just the right amount of creaminess and decadence to this dish.

Without further ado, a new recipe for you to try!

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Chicken and Goat Cheese Quinoa

Ingredients

  • 3 grilled chicken breasts (precooked)
  • 16 oz bag of quinoa
  • 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.

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

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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.

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.

ImageI don’t know if it was the family atmosphere or the dish itself, but I enjoyed this meal more than I’ve enjoyed one in a long time. We ate this dinner, drank margaritas (not the best pairing haha), and talked about everything from music, politics, and current events for hours. I love being with people who appreciate food as much as I do. Food isn’t just about the action of eating, it’s about the community it creates and the art it can exhibit, if you just give your meals a little time and attention.

On a side note, ever since I stopped “dieting” and started eating mostly whole foods, I’ve noticed that I have a much deeper appreciation for food. When you eat things that are natural such as fruits, veggies, lean meats, and nuts there aren’t any restrictions! That was what always caused me to fail and be stressed out all the time with food in the past. There were so many opportunities “to fail”.  When you view your diet as an opportunity to eat all the whole foods that you want, you start seeing all the wonderful things that you CAN eat, not all the things that are forbidden.

I hope you enjoy this recipe as much as I did!

Question: do you know anyone who sees eating as a “nuisance”? A man on the radio the other day said that eating often “gets in the way” of his day and it annoys him. How is that possible?!