Lemony Pesto Chicken Quinoa with Edamame and Almonds

I cooked a fabulous dinner last night.

I don't like to brag much, but really, I killed it.

(the perfectly healthy weeknight meal for my girlfriends!)

Lemony Pesto Chicken Quinoa with Edamame & Almonds

adapted recipe by The Investment Boenker, of course!

Ingredients:

-8 ounces Quinoa 

-3 chicken breasts

-3/4 cup pesto

-8 ounces spinach

-2 cups Edamame (just the peas!)

-3 lemons (2 for juice, 1 for garnish)

-3/4 cup almonds 

Directions:

Cook quinoa as directed on package in a large pot of water. 

In a separate pan, sautee cut up chicken (I cut mine into small squares) with garlic salt, pepper, parsley, basil and olive oil.

On low heat, toast almonds until just fragrant.

When quinoa is fully cooked, combine quinoa, chicken, pesto, spinach, edamame, and lemon juice together.

Garnish each plate with a slice of lemon and toasted almonds!  

Oops, you caught me with the desert.

I had to add something sweet in there...

Peanut Butter Kisses

  Ingredients:

-2 cups sugar
-2 cups peanut butter
-2 eggs
-2 teaspoons baking soda
-1 pinch salt
-1 teaspoon of vanilla extract
-A bag of milk chocolate Hersheys kisses

Directions:

1. Preheat over to 350 degrees

2. In a medium bowl, stir peanut butter and sugar together until
smooth. Beat in the eggs, one at a time, then stir in the baking soda,
salt and vanilla.  Roll dough into 1 inch balls and place them 2
inches apart onto greased cookie sheets
3. Bake for 8 to 10 minutes in the preheated oven. RIGHT as you take
them out of the oven, place a chocolate kiss on top of each one. The
kiss should melt a little into the cookie but won't melt all the way.

Enjoy a delectable meal by yours truly!

XOXO

Little Miss Wade