Monday, April 29, 2013

Clean Eating's Spring Romaine Boats, With Chicken and Quinoa

Sometimes all I want to eat for dinner is a big ol' bowl of vegetables.  Have you ever had those nights?  Maybe I'm crazy, but I actually just really love vegetables and don't mind heating them up, throwing some parmesan cheese on top, and calling it dinner.  Of course, that wouldn't exactly be practicing what I preach, since I always tell clients to get at least 20 grams of protein in their meals, if they can.  So this Clean Eating recipe is perfect.  Fresh crispy veggies, filled with lean protein and even some higher protein grain, the humble quinoa grain (or seed?).  

This was the perfect meal one night after work.  Of course, Nick wasn't about to even consider eating one, which made it even better because there were plenty leftovers for the following nights.  You know, before I made this I don't know if I had ever actually used radishes in anything other than maybe a relish tray.  I like them.  They are crispy and a bit bitter.  Quite delicious actually, but I think the next time I might use jicama for more fiber!

Clean Eating's Spring Romaine Boats
Modified slightly from a clean eating magazine recipe
Serves 4

8 romaine leaves
1 pound chicken breast, grilled or baked with some garlic-infused olive oil (if you want)
1 cup cooked quinoa (I used the multicolor variety)
1/4 cup feta or goat cheese
4 radishes, sliced
Balsamic reduction drizzle
Salt and pepper to taste

** NOTE:  If you are following a low FODMAPs diet you'll be pleased to know this is a lof FODMAPs recipe! .

1.  Wash and dry romaine well.  Cut chicken into bite size pieces, after grilling or baking. 

2. Open up leaves and top with quinoa, chicken, cheese, radishes, a drizzle of a good balsamic dressing (or reduction) and salt and pepper to taste.

3.  Eat like a taco!

Estimated Calories Per Serving:  ~ 250 calories

Have you ever had a balsamic reduction?  You can either make it yourself with a good balsamic vinegar, or you can buy it at the store, already reduced.  Either way, get a hold of some to drizzle on top of your "Boats".  As you can see, I took my photos before my drizzle :)  Oops!

Does it get any more "Springy" than this?!  I don't think so.  

I'm so glad Spring has finally graced us with her presence (and yes, Spring is a women, trust me on that one).  More Spring recipes coming soon.  And tomorrow, get excited, I'm posting a day of my eats.  Haven't you always wondered what I eat?!  Come on, you know you have.  haha, maybe not.  It's really not that interesting, but I do get questions about it often, so in case you're interested, come back tomorrow!

Thanks for reading!

The Candid Rd


  1. These sound great! I like to wrap everything in romaine :-)
    There's a mexican restaurant by me that will serve its tacos in lettuce leaves... I'm always excited to go there, but I'd love to suggest they upgrade their iceberg to romaine!
    Love balsamic reduction too... I have a chocolate one that I drizzle on some desserts... it's super good!

  2. I actually just had one of those craving veggie nights last night! Most protein foods seemed too heavy, but we had a tofu dish which hit the spot :) These romaine boats look super springy and tasty! Radishes are a delicious veggie that I don't use often enough. Some varieties are almost peppery, which add a ton of flavor.

    Have a great week, Gina!

  3. I love the romaine boat idea! You can really throw anything into one of those and it makes it so much more healthy than using bread or a wrap.

    1. I like your thinking!!! Definitely anything would go in these "boats", I would even consider just adding tons of roasted veggies and calling it a WRAP! :)

  4. I love quinoa, so any recipe that includes it is a winner in my book. This looks like a quick and easy way to incorporate it! AND low FODMAP! Hooray!

  5. i crave veggies too quite often. this is a fantastic idea!

  6. I love radishes; the boats look delicious!

  7. Love this recipe and such a pretty presentation! Looking forward to your dad's chicken cacciatore recipe too :-)