Few Dinner on the Table dinners are a complete meal in a tray. My brother refers to these as ding meals: put ’em in the microwave, eat ’em when they go ding. Ding meals, in my humble opinion, are the fast way to a life of chronic ill health followed by an early appointment with the undertaker.
There’s nothing wrong with them, as long as you don’t put them in your mouth.
Until now.
This dinner really is the complete meal – but it’s absolutely something you want to eat, and you want to feed to your people. Even my junior recipe testers, who routinely tell me they “hate kee-waa”, ate it. If I’m honest, one of them ate everything except the quinoa; the others just ate it.
For those who know and love Sarah Wilson’s I Quit Sugar movement, this is our take on one of her recipes. Chicken maryland, roasted in a delicious low sugar marinade, and paired with quinoa, locally grown veg, a sprinkling of chick peas and cashews.
A serve contains two chicken marylands. It comes to you ready for heating in the oven (cover with foil first). Stock up your freezer because you can heat it directly from frozen.
Gluten free.
Ingredients: Chicken maryland, vegetable stock (housemade), pumpkin, beans, quinoa, chickpeas, cashews, apple cider vinegar, soy sauce (GF), lemon juice, garlic, shallots, fresh coriander, bay leaves, cumin seeds, ground coriander, cinnamon, ground ginger, pepper
Reviews
There are no reviews yet.