Brine chicken breasts in salted ice-cold water for about two hours prior to cooking. Rinse and pat dry. Place chicken on a foil-lined baking sheet that has been sprayed with cooking spray. Drizzle olive oil over chicken. Spritz with salt, cracked pepper and dried oregano. Place chicken into a preheated 425 degree oven for 15 minutes. Remove chicken and place sliced lemons on top. Place back into oven with broiler on. Place rack about 10 inches from heat source. Keep an eye on them and broil for about 10-15 minutes. Make sure to rotate baking sheet for even cooking. They are done when the thickest part of the breast feels firm to the touch. Remove and let chicken rest for about 10 minutes before slicing.
Cook quinoa according to instructions on package. 1/4 C dry measure is a good serving size per person. Add chopped parsley (LOTS), cherub tomatoes, mint, basil, toasted walnuts, lemon juice, EVOO, S & P. Combine and adjust seasonings. Great for leftovers the next day or after.
For yogurt salad, combine diced cucumber, green onion, lemon zest, red chili flakes and salt with whole milk Greek yogurt.
Slice snap peas on the diagonal. Combine with slivers of radish, S & P, a splash of toasted sesame oil and a spritz of rice wine vinegar.
Drizzle olive oil on some rustic bread slices and toast in a toaster oven until “crispy chewy”.
FRESH FLAVORS, GREAT TEXTURES, HEALTHY AND VERY SATISFYING
This meal stores well in the fridge for leftovers the next day.