Dinner time feels a bit different now that there is another little being living in the house with us.   For starters we are preparing and eating dinner far earlier than ever before. Previously we were the type to start cooking in the 7 range when we both were home from work and would eat around 8:30.  Now, we need to be actively in the bedtime routine by 8:30 so everything has shifted earlier. With the sun setting so late in the summer it feels a bit odd, but its worth it on the nights when the little man sleeps well.

With a third person at the table, one with many needs, we don’t always get to sit and enjoy a meal together, but we are trying! On the best nights we each sit at the table with some wine while Liam sits in his bouncer holding his crinkle owl and staring around at the world pensively. On the worst nights one of us is holding him and bouncing vigorously on the yoga ball trying to convince him that all is well while trying to consume dinner with one hand.  Most nights are somewhere in between with him sitting or sleeping peacefully in a carrier or in the bassinet near us for enough of a chunk of time for us to enjoy the meal. 

We are currently doing less meal prep as we are still able to pull meals out of the freezer, enjoy dinners brought over by friends, or throw together leftover creations. One thing remains the same, we are generally eating with one hand. So – what meal suggestions can you send my way that I can eat with one hand?

Excited to bring this dish back to the Fiesta Friday Fun! It’s been a while – glad to be able to re-join the party.

Lemon Basil Chicken Quinoa Bowl

• Servings: 3
• Time: 10 prep + 20 cook = 30 mins
• Print

This weeknight meal can be thrown together with items from the pantry and garden. The flavors can be adjusted to taste - a perfect casual and flexible dish!

 

Ingredients

• 2 large chicken breast
• 1/2 onion – diced
• 1 Tablespoon minced garlic
• Cajun seasoning
• Cracked red pepper flakes
• Season salt
• 1/2 cup white wine
• Apx 15 grape tomatoes – halved
• 10 basil leaves – sliced
• 1 – 1.5 cups of cooked quinoa
• 3 Tablespoons butter
• 1 lemon
• Salt and pepper

Steps & Notes

1. Cook quinoa according to the package and set aside once cooked
2. Cube the chicken breast then cover in cajun seasoning
3. Dice the onion and add it to a saute pan and cook for 2-3 minutes
4. Add the garlic, and cracked red pepper and season salt 
   • Note: we didn’t measure here – so adjust to your liking! 
5. Add the chicken to the saute pan and stir well to ensure it is cooked on all sides 
6. Next, add 1/4 cup of white wine and deglaze the pan
7. Once the chicken is fully cooked add the tomatoes, basil, butter, cooked quinoa. Stir well.
8. Add 1/2 a freshly squeezed lemon to the remaining wine and pour it over the dish mixing  
9. Cook for 3 more minutes to cook off the wine and add salt and pepper to taste
10. Garnish with a bit more basil and fresh lemon