Well, I totally botched this one! I couldn’t understand why the index and website said, “Quinoa, Fruit and Nut Salad,” but when I went to make it, it was called “Coucous Salad” in the book, but I was off by a page! Having read the excerpt on p. 137, I assumed they might be interchangeable. Also, having made a trip to Trader Joe’s specifically to buy Quinoa, I decided to try it. It’s nice to be abruptly reminded that I’m human once in awhile! All I can do is shake my head & tell you what I made. LOL!
This was inspired by the Bonne Idee on p. 137. The chicken was wonderful, and the saving grace of the meal for me. It was so tender & flavorful that I’m sure to make it again with other spices.
Pre-heat oven to 350 degrees.
Drizzle Lemon Olive Oil in the bottom of a 8″ x 8″ baking pan.
Place 2 Skinless Chicken Breasts on the oil.
Sprinkle with Lemon Pepper and Salt.
Place Lemon Slices on Chicken, and fresh Dill around it.
Cover with foil, and bake for 30 minutes.
|Los Angeles Farmers’ Market|