Tuesday, October 5, 2010

Spicy Honey Chicken & Quinoa Salad with Peaches

I made this meal the other day and it was really good! I found the recipes in the September issue of Cooking Light. I made Spicy Honey-Brushed Chicken Thighs, Quinoa Salad with Peaches, and fresh steamed green beans. (Sorry for the poor quality pictures.)

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
4 Servings (321 calories per 2 thighs)

Quinoa Salad with Peaches

1 1/2 cups water
3/4 cup uncooked quinoa
1/4 cup minced red bell pepper
1/4 cup chopped green onions
3 tbsp fresh lemon juice
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/4 tsp black pepper
1 sliced ripe peach

Bring water to a boil in a medium saucepan; add uncooked quinoa. Cover, reduce heat, and simmer 20 minutes. Cool quinoa slightly. Stir in peppers, onions, lemon juice, olive oil, salt, honey, pepper and peach. 4 Servings (196 calories per 1 cup)

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