I have recently discovered Sarah Wilson, and her “I Quit Sugar” movement. I’ll admit that I looked in her recipe book with extreme skepticism. I now eat my words as well as her dinners.
This is a Dinner on the Table adaptation of one of the recipes in her book. It’s delicious. What I really like is that the quinoa soaks up all the yummy juices. Paired with a few veg or salad, you’ve got a complete meal done in no time.
Each serve contains two chicken marylands. It comes to you ready for heating in the oven (cover with foil first). Or, stock up your freezer and heat directly from frozen.
To make a complete meal, we’re adding a fresh, garden salad, complete with our housemade honey mustard dressing. You’ll have dinner sorted, without the need for a parking spot hunt, a wrestle with a trolley that wants-to-go-anywhere-but-where-you’re-going, or a headache tablet. Nice work.
Gluten free.
Ingredients: Chicken maryland, vegetable stock (housemade), quinoa, Asian greens, apple cider vinegar, soy sauce (GF), lemon juice, garlic, shallots, bay leaves, pepper.
Salad: Seasonal garden vegetables. Dressing: Apple cider vinegar, olive oil, honey, wholegrain mustard, salt, pepper
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