Before my ride this evening, I prepped dinner so when we were finished and famished we wouldn’t just pick up dirty fast food on the way home.
Earlier in the afternoon, I put 2 lbs boneless skinless chicken thighs into the crockpot with Cajun seasoning, salt, and a couple cups of water. Cooked on low for about 6 hours.
I put 2 cups of quinoa and 3 1/2 cups of water into the rice cooker, turned it on right before we left
I prepped the vegetables before leaving so all I had to do was toss everything together and serve.
I hit up the farmers market over the weekend and scored some beautiful tomatoes and peppers
1 red onion, diced
2 bell pepper, diced
2 cloves of garlic, minced
2 cups of spinach, chopped
2 tomatoes, diced
1/2 cup fresh parsley, leaves chopped
Pinch of salt
I sautéed the onion and pepper until caramelized, then stirred the garlic in before removing from the heat. I placed them in a bowl and chilled in the fridge until dinner.
Once ready for dinner I tossed everything together and topped with the chicken
This recipe makes several servings and holds well for a few days so you can enjoy multiple times.
Tonight was a beautiful night for a ride, I hope you were able to enjoy it as well!