Group 1 Entrées Recipe
Select two entrées and one potato.
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Ingredients
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Entrée 1: Grilled Lemon Herb Chicken
Entrée 2: Vegetarian Stuffed Peppers
Potato: Garlic Mashed Potatoes
Method
Entrée 1: Grilled Lemon Herb Chicken
- 1
Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Preheat Grill
Preheat your grill to medium-high heat.
- 3
Grill the Chicken
Remove chicken from marinade and grill for 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C).
- 4
Entrée 2: Vegetarian Stuffed Peppers
- 5
Prepare the Peppers
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Set aside.
- 6
Mix the Filling
In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and salt. Mix until well combined.
- 7
Stuff the Peppers
Spoon the quinoa mixture into each bell pepper until full. Place stuffed peppers upright in a baking dish.
- 8
Add Cheese and Bake
Sprinkle shredded cheese on top of each stuffed pepper. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly.
Potato: Garlic Mashed Potatoes
- 9
- 10
- 11
Serve
Transfer mashed potatoes to a serving bowl and enjoy with the grilled chicken and stuffed peppers.