Sunday Dinner doubles as Meal Prep

A few hours in the kitchen gives us dinner tonight & lots of extras for the week

Dinner Doubles as Meal Prep!

The snow and cold had us inside meal prepping! After playing in the snow this morning, we decided to enjoy staying cozy inside today and make an easy, crowd-pleasing dinner that will give us plenty extra for the next few days.

A combination of quinoa tabbouleh (plus plain quinoa for my son), hummus, lots of crispy roasted veggies (brussel sprouts, summer squash, & broccolini), and chicken piccata.

Scroll down to see the recipe.

Sunday Dinner doubles as Meal Prep


Sunday Dinner doubles as Meal Prep
The Quinoa Tabbouleh recipe is adapted from Ina Garten (I skipped the mint and feta this time and it was still delicious). The Hummus recipe is from Minimalist Baker.
Recipe type: Dinner, Sides
Cuisine: Gluten-Free
Chicken Piccata recipe:
  • 1 lb chicken, sliced thin
  • Gluten-free flour (we use GF Jules)
  • Salt and pepper to taste
  • 8 tbsp olive oil
  • 4 tbsp white wine
  • 4 tbsp fresh lemon juice
  • Finely chopped parsley and lemon slices for garnish
NOTE: While the original recipe does not call for egg, sometimes we will dredge the chicken in egg, then flour. It's personal preference.
  1. If chicken isn't thin, place between wax paper and pound lightly with a large heavy spoon to flatten
  2. Blend flour, salt and pepper in a shallow bowl
  3. Dip the chicken into the flour mixture to coat lightly
  4. Heat oil in a large skillet or fry pan, and when it is very hot, not brown, place the meat in one layer on the pan
  5. Cook until golden brown, then turn & cook the other side - approx 4 minutes each side
  6. Carefully pour off excess oil from pan, holding back the chicken
  7. Add the wine
  8. Cook briefly while it starts to evaporate
  9. Add the lemon juice
  10. Turn the chicken in the thin sauce
  11. Garnish with parsley and lemon
  12. Serve immediately

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