#WFD: What’s For Dinner? If you’re wondering what to put on the table tonight or tomorrow night, these stress-free recipes are filling and packed with goodness. You can easily modify both of them to suit your family’s tastes.

Baked Lemon Chicken

 Ingredients

1 3.5 lb chicken, quartered, or 6 skinless chicken breasts

2 large lemons

4 large cloves garlic, chopped

6-12 mini potatoes, halved

1-2 tbsp olive oil

1 generous tsp of oregano

Pinch salt

Freshly ground pepper

Directions:

Preheat oven to 425 °F.  Roll one lemon, then squeeze all the juice into a small bowl.  Slice the other lemon.

Trim the quartered chicken and skin, if you wish.  Put the chicken pieces and potatoes in a pan large enough to fit them without layering. Sprinkle with the lemon juice, oil and oregano, garlic, salt and pepper. Tuck the lemon slices between the chicken and potatoes. Put in the oven; baste occasionally with juices.  After 30 minutes, reduce the heat to 400 °F and cook for 30-40 more minutes or until golden brown. Pour juices over chicken to serve.

Kale and Quinoa Salad

Ingredients

2 cups chicken broth

1 cup quinoa

1 large bunch kale, washed, with centre ribs removed

½ red onion diced

4-6 oil-packed sundried tomatoes, drained and chopped

Directions:

Rinse quinoa, place in medium pot with chicken broth; bring to a boil, then reduce heat to simmer for about 15 to 20 minutes. Quinoa is done when the liquid is absorbed. Let it cool in the fridge.

Chop or shred kale and put it in the bottom of a serving bowl. Add cooled quinoa, onion and tomato; mix to combine and to soften the kale. If it’s dry, add a little oil and balsamic vinegar. (My kids prefer it as is.)