(i just couldn’t leave anything out of the title!)

i made dinner to share with friends and the missionaries a few weeks ago. i experimented by combining and tweaking a couple of recipes, and making up some add-ons, and it turned out super yummy! i want to keep a record of what i created, and i want to share this deliciousness!

arrange the following in separate bowls for a tasty and pretty spread on the dining table to serve about six people:
*recipe below
-mixed greens
-halved cherry tomatoes
-avocado slices
-chopped green onions
-torn fresh cilantro
-sliced honey mustard marinated chicken*
-lime qunioa*
-sweet potato black bean relish*
-feta or cojita cheese
-zesty yogurt dressing*

for the honey mustard marinated chicken:
place about 2 lbs. chicken tenderloins or breasts in a plastic bag, then add:
-1/2 cup coconut oil
-one 4 oz can of diced fire roasted green chiles (i got this at trader joe’s)
-4 tablespoons honey
-2 tablespoon dijon mustard
-a big ole bunch of chopped fresh cilantro
-8 garlic cloves, minced
-some course salt and ground pepper
let it marinate in the fridge for several hours or overnight.
when you’re ready, heat some coconut oil in a large skillet over medium-high heat. add the chicken, cover and cook until deeply browned on both sides, about six minutes per side.
(i thought i’d burned my chicken a little, but it was actually just perfect with a bit of char.)

for the lime quinoa:
just cook some quinoa like you usually do (i did just a half cup), then add about a tablespoon of coconut oil, the juice and zest of one large lime, and some salt and pepper.

for the sweet potato black bean relish:
pre-heat the oven to 425, and dice up one yellow onion and 2 cloves of garlic.
dice about 4 cups of sweet potatoes, and then toss them in a large bowl with:
-a little coconut oil
-1 teaspoon cumin
-1 teaspoon paprika
-1/4 teaspoon ground coriander
-1/4 teaspoon cayenne pepper
-some course salt and ground pepper
spread evenly on a baking sheet and cook at 425 for 15-20 minutes, tossing halfway through.
meanwhile, heat a little coconut oil in a large skillet over medium-high heat. add one diced yellow onion and saute until caramelized (about 5-6 minutes), adding in 2 cloves of garlic during the last 30 seconds or so. reduce heat a little, and add one can drained black beans, 1 cup frozen or canned corn, 3 tablespoons honey and 3 tablespoons lime juice. heat until warmed through.
toss in roasted sweet potatoes and a big handful of chopped fresh cilantro.

for zesty yogurt dressing: (i threw this together at the last minute and it really made the meal!)
combine roughly equal parts plain greek yogurt and salsa verde (i love the jars i get of this at trader joe’s) and mix until even! that’s it, and it’s so yum!

{recipes adapted and photos lifted from here and here}
if you try this, i hope you love it as much as i did!
man oh man, i love good food.