It seems that mid-terms and Spring break have made for a long hiatus from blogging...whoops! One would think that over break I would have done more blogging, but that just wasn't the case. I didn't even cook very much because all of my family and friends wanted to go out to eat with me. I'm not really complaining, but I ate a little more pizza than I should have :)
Anyway, this week is my boyfriend's Spring break and he came back down to Durango with me. Last night we made a great dinner: teriyaki chicken, stir fry veggies and baked spinach hummus!
*Sorry for the poor quality of all my photos, our apartment seriously lacks natural light!*
The recipe for the hummus came from here and it was so wonderful! Westin and I really enjoyed it both last night and this afternoon for lunch. As for the chicken, it's a super easy recipe and it makes the chicken so tender and juicy!
Here's what you need:
Clean Teriyaki Chicken
1lb chicken breast (I used 1lb tenders)
2Tbsp each low sodium Teriyaki sauce and Agave
1tsp garlic powder
1Tbsp Sriracha hot sauce (optional)
1/2 C chicken broth
Combine all marinade ingredients in a 9x9 baking dish, add the chicken. Let it marinade in the fridge for at least 2 hours, but no longer than a day.
After the chicken has been marinading, preheat oven to 375 F and bake chicken for 25 mins.
That's it! Super fast and easy! Great to pair with brown rice and veggies. Yesterday, I sauteed 1/2 an onion with some frozen peas and green beans. The marinade for the chicken is a great drizzled on the rice and veggies! After it's been cooked of course, to get rid of any bacteria.
Over all it was a great dinner with lots of flavor, we paired the hummus with some pita chips.
Which, by the way, are super addicting! Beware!
We devoured it and loved every second of it!!