We are getting more and more into this naturalistic and holistic lifestyle when it comes to food and eating right. Especially since having a baby and now nursing, it seems SUPER important for me to eat well so she gets all the nutrients our baby needs from my breast milk. Plus, it helps lose the baby weight. Plus, we would like to live longer.
Anyway, the whole reason why I say this is that we have been getting a whole chicken at the store more often than getting the pre-packaged chicken breasts, and it’s way tastier my friends. Also, the whole chicken broth helps with the milk supply. (warning: your boobs will probably overflow with milk if you have too much broth at once… Have the pump ready.) So this recipe is especially tasty with a boiled whole chicken, but you can always substitute with chicken breasts, it’ll probably still be delish.
1 Whole Chicken (boiled)
1/2 Cup Quinoa
1 Cup Chicken Broth
1 Cup Almonds
2 Cups of Grapes (or to your heart’s desire)
1 Bag Iceberg Lettuce
Seasonings garlic, parmesan, basil, salt & pepper to taste.
Boil whole chicken in a large pot for about 45 minutes on high, checking regularly. When done, place chicken on a plate to cool. Take 1 cup of chicken broth from pot and pour into a saucepan with 1/2 cup of Quinoa. Bring to boil, then simmer until quinoa is soft (about 10 min). Put 1 cup of almonds into a sandwich bag and crush, then add to quinoa mixture to soften the nuts. Shred chicken from the bones and add to the quinoa and almond mixture. Season all with Garlic, Parmesan, Basil, Salt & Pepper.
Season all with Garlic, Parmesan, Basil, Salt & Pepper.
After quinoa mixture is seasoned and mixed well, put into bowl and chill for 30 minutes. Then add grapes cut in half and bag of iceberg lettuce. Toss and serve.
Serves 2 adults heartily with leftovers to spare.