Marisa's Healthy Kitchen

Breaded Herb Chicken & Summer Quinoa with Corn

Breaded Herb Chicken

serves 3-6 depending on how hungry everyone is

I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.

• 6 skinless boneless chicken breast halves
• 3 tablespoons fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons olive oil
• 1 1/2 cups dry breadcrumbs
• 6 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

1. Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
2. Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
3. Preheat oven to 450°F.
4. Melt butter with oil in small saucepan over medium heat.
5. Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
6. Remove chicken from dish and pat dry with paper towels.
7. Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
8. Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.

Summer Quinoa with Corn

serves 5-7

I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!

We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!

• 4 ears corn, shucked
• 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
• 1 tablespoon mild honey (or agave)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups quinoa
• 3 scallions, chopped
• 1/2 cup chopped fresh mint