Healthy, clean meals do not have to be boring! Being the health nut that I am, I enjoy experimenting with new recipes and making up my own concoctions as I go. I love opening up the refrigerator finding miscellaneous ingredients to whip up a new delicious dish that works with all proteins (meat, chicken, fish). Tonight's Dinner consisted of Baked Chicken with Quinoa Veggie Salad. This dish can be served cold making it great leftovers for the kids school day lunch or brown bag lunch at the office. :-)
INGREDIENTS:
2-4 Boneless Skinless Chicken Breast
1/2 Cup Red/White Quinoa
1 Zucchini
1 Cup Broccoli Florets Chopped
1/2 Meduim Size Red Bell Pepper Chopped
1/2 Cup Chopped Onion
1/2 Bunch of Asparagus (Approx 1 Cup Chopped)
1/4 - 1/2 Cup Olive Oil
1 Cup of Water
Seasoning
DIRECTIONS:Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the baking pan or corningware. Sprinkle both sides of the chicken pieces with desired seasonings. Cover and cook for 30-40minutes until chicken
Bring 1 Cup of Water to a boil in sauce pan. Add 1/2 cup dry quinoa. Cover, turn flame down to low and cook for 12-15minutes. Set aside.
Heat Olive Oli to medium size frying pan on medium flame for 1 minute. Add chopped veggies and desired seasonings. Lower flame and cover stirring occasionally for 7-10minutes.
Mix Quinoa & Veggies in a bowl, adding more olive if needed. You are now ready to serve dinner! Enjoy!
INGREDIENTS:
2-4 Boneless Skinless Chicken Breast
1/2 Cup Red/White Quinoa
1 Zucchini
1 Cup Broccoli Florets Chopped
1/2 Meduim Size Red Bell Pepper Chopped
1/2 Cup Chopped Onion
1/2 Bunch of Asparagus (Approx 1 Cup Chopped)
1/4 - 1/2 Cup Olive Oil
1 Cup of Water
Seasoning
DIRECTIONS:Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the baking pan or corningware. Sprinkle both sides of the chicken pieces with desired seasonings. Cover and cook for 30-40minutes until chicken
Bring 1 Cup of Water to a boil in sauce pan. Add 1/2 cup dry quinoa. Cover, turn flame down to low and cook for 12-15minutes. Set aside.
Heat Olive Oli to medium size frying pan on medium flame for 1 minute. Add chopped veggies and desired seasonings. Lower flame and cover stirring occasionally for 7-10minutes.
Mix Quinoa & Veggies in a bowl, adding more olive if needed. You are now ready to serve dinner! Enjoy!
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