When it comes to salmon and chicken, sour cream is a go-to marinade base in this house. Typically, I just mix it with parmesan, but sometimes it’s nice to go with different herbs to mix it up. In this case, I used tumeric to give that sour cream some extra flavor and made it the centerpiece of a recent bowl night.
Make a quick sauce/marinade by mixing light sour cream, tumeric, and lemon pepper. Generously coat/pour over boneless skinless chicken breasts and bake until cooked through (about 25 min at 385, depending on the thickness). While the chicken cooks, prepare quinoa in a rice cooker and prep your veggies by sautéing one container of mushrooms in olive oil or butter with garlic (garlic powder works), salt, and pepper. When the mushrooms begin to soften, add one bag of fresh spinach and wilt. When the chicken is done, cut it into chunks and spoon any extra sauce over the top. Serve with toasted pine nuts and herbed goat cheese.
This bowl could not have been easier. Nothing about the seasoning really slaps you in the face, but it all kinda works and that’s all I can ask for when it comes to a weeknight meal.
Peaches to Apples 