Weeknight Shrimp Curry
Serves 4
One of my favorite meals to throw together at the very last second. It takes only 20 minutes, start to finish!

1 lb. fresh or frozen shrimp (thawed), deveined with tails off
1 cup quinoa, rinsed
2 cups chicken broth, vegetable broth, or water
1 cup all-natural red Thai curry sauce (I love Trader Joe’s brand)
Pinch of sea salt

1. Bring the liquid to a boil on medium-high heat. Add the quinoa and salt and reduce heat to simmer. Let cook for about 13 minutes or until the quinoa has soaked up all the liquid. Fluff with a fork and remove from heat.

2. Cook the shrimp in a nonstick skillet over medium-high heat. Add to quinoa and stir in sauce. Serve alongside a green vegetable such as broccoli or broccolini to round out the meal.

Chicken Piccata
Serves 4
A quick and easy classic! I like to keep frozen chicken breasts in my freezer so I can throw this together fast.

4 chicken breasts
1 cup flour
4 tbsp olive oil
2 tbsp paprika
Dash cayenne
Good dash sea salt and pepper
Juice of 4 lemons, plus additional slices
About 4 tbsp chicken broth or water or white wine
Minced parsley, to finish

1. Pound the chicken breasts thin with a meat mallet. (I use a wine bottle—ha!)

2. Combine the flour and spices in a plastic bag and shake well. Add the chicken breast and shake.

3. Heat up the oil in a skillet (I use a cast iron). When it’s spitting hot, add the chicken breast and cook for about 3 minutes per side until just done (even a little underdone). Remove and set on paper towels.

4. Add the chicken broth/liquid and the lemon juice to de-glaze the pan. Cook for about a minute, then add the chicken back in and cook until the chicken is done and the sauce has thickened up a bit.

5. Serve topped with minced parsley.

Read Jenna’s daily food and fitness blog, Eat, Live, Run.