Chicken with Spring Vegetables and Grains

3 workouts in 24 hours! I am exhausted. I met my friend Kim for a Latin Fusion class, this is a mixture of zumba and cardio and I was pretty darn tired after all the chacha, mambo, shaking and pumping!Comparing the two classes I liked the dancing in zumba more but felt like I got a better workout in the Latin Fusion class.

 

I was really hungry by the time I got home around 7 and thankfully Mike had started chopping and prepping dinner. We caught up on the rest of our days and talked about learned business skills versus inherent knowledge.

 

Chicken with Spring Vegetables and Grains

 

Ingredients

3 Tbsp Unsalted Butter

4 Scallions Chopped

2 Strips of Lemon Zest and a few tbsp of juice

Salt and Pepper

1 lb Asparagus Cut into 1 inch Pieces

1 cup Frozen Peas

About 2 Cups of Meat from a Rotisserie Chicken

2 Tbsp Flat Leaf Parsley

1-2 cups of Grains- Harvest Grains, Quinoa, Couscous (I used Trader Joe’s Harvest Grains)

 

Directions

Bring water to a boil and add grains, cook for about 10 minutes.

In a medium saucepan melt better and add scallion whites, stirring constantly about 3 minutes. Add lemon zest, salt, pepper, asparagus, frozen peas and cook until veggies are heated through. Add chicken, lemon juice and cook for a few minutes.

 

 

This is a great weeknight dinner and a nice use of a rotisserie chicken. It only makes a few dishes and you get a nice big bowl of comfort food The lemon juice adds a nice flavor and the harvest grains stand up well to the crispness of the vegetables.

 

Wine was sounding very tasty tonight and Mike choose a William Knuttel 2007 Meritage which is a blend from Sonoma County Red Wine. Even with a spilled on label it is such a unique design and has a great smooth flavor.

 

 

 

 

Off to watch a few shows and shower before bed! Enjoy your Thursday evening.