Chicken is one of the most versatile of the meats just about anything goes with chicken. I’ve cut a good portion of red meat out of my diet so that leaves a lot of chicken…A Lot. Those of you that have done the same I’m sure you can relate. Tonight I decided to try a new recipe and see if i could put a spin on the old chicken wing. On the menu is Garlic Parmesan Chicken, Sauteed Kale and Red Pepper and Basil Quinoa.
I started with chicken wings and marinated them in a spice rub which included oregano, cumin, garlic powder, salt, onion powder and smoked paprika. The original recipe did not call for onion powder or paprika but i can’t cook chicken without it. After allowing the chicken to marinate for at least 30 minutes I cooked it for 35 minutes at 400°
While the chicken was cooking i started a pan with some EVOO and minced garlic then added my chopped kale. I allowed that to wilt and sautee then I added 1/4 cup of vegetable both to give it flavor. I also cooked the quinoa in a separate pot. I like the brand far east when I’m not making it from scratch.
For the coating i mixed EVOO, basil, salt garlic powder and grated parmesean cheese. It was a little thick so i spooned some of the fat from the chicken in it.
Next i coated the chicken with the parmesean mixture.
Dinner was ready to be served and all i had to do was plate it. This is my biggest weakness – plate presentation. I have it my best shot, let me know what you think. Be sure to look out for the full recipe in my featured recipes next week. I hope you enjoy it as much as my family did.