Easy Entertaining

I now have an easy go-to menu for company. Its got a hint of the Southwest, and has plenty of flavor. It can be made ahead or just in time to serve. The first recipe is Lime Marinated Chicken Breasts, and the second recipe is Kicked-up Quinoa. The Quinoa has enough protein in it to be a meal in itself, and can be served warm or cold. It definitely can be made a day ahead, and the chicken can be cooked in the crockpot (ergo the easy part) or in the oven. The quinoa dish is a definite menu item when I have a vegan or vegetarian guest.

Lime Marinated Chicken Breasts
1-2 lbs boneless skinless chicken breasts
1/2 C lime juice (4-6 small limes)
1/3 C extra virgin olive oil
1 tsp salt
1 tsp garlic powder

1. Juice the limes. Whisk together the lime juice, olive oil, salt, and garlic powder.
2. If cooking in the crockpot, place chicken breasts in crock, pour marinade over them, cook 4 hours on high.
3. If cooking in the oven, place chicken in a resealable plastic bag, add the marinade, let sit in the refrigerator 2-6 hours. When ready to cook, preheat oven to 375 degrees. Place chicken and liquid in a pan, bake for 40-45 minutes.

Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil

1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).

2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.

3. Add corn mixture to quinoa. Then add tomatoes and black beans.

4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.

5. Serve warm or cold.

*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.