Wednesday, June 18, 2014

Single Dish Dinner: Chicken and Quinoa

I am all about quick and healthy meals. What's even better than a healthy meal that takes 30 minutes to prepare and cook? A meal that is made entirely in a single pan! That's right. I used one pan for the entire meal and let me tell you it made clean up a breeze!

The one piece of advice I do have for you is you will want to use 3 or 4 chicken breasts for this meal. I only had two breasts on hand, so there was a lot of quinoa/rice for only two breasts, but I just saved it and heated the extras up throughout the week with other food. 

Chicken and Quinoa
  • 3 or 4 chicken breasts
  • 1/2 tablespoon olive oil
  • 1/2 yellow or sweet onion, diced
  • 10.5 ounce organic diced tomatoes
  • oregano to taste
  • pepper to taste
  • 2/3 cup organic low sodium chicken broth
  • 2/3 cup uncooked quinoa blend with jasmine rice
Heat a large skillet to a medium heat. Add olive oil and chicken breasts. Sprinkle chicken breasts with pepper if desired. Brown the chicken breasts on both sides.

Once chicken has browned on both sides, it will not and should not be cooked all the way through, remove and set on a plate to the side. 

In the same skillet reduce the heat to a medium low heat and sauté the onion until lightly brown.

After the onion is browned add in the diced tomatoes, quinoa/rice blend, chicken broth and add the chicken back into the skillet. Return to a medium heat.

Cover the skillet and allow the chicken to cook and the quinoa to absorb the liquid in the pan. Cook for 12 minutes.

Check the chicken to ensure doneness, the juices will run clear when the chicken is done. Most the liquid should be absorbed by the quinoa and it should be tender. If it is not done cover and allow to cook for an additional 3 minutes and check again.

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