Lisa's Chicken Quinoa Veggie Plate
Servings: 4
Sautéed chicken, aioli sauce, plenty of veggies make a great recipe the family will love!
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Ingredients
- 4 chicken breast bone in
- 2 tbsp olive oil
- 2 tsp thyme
- salt and pepper
- 1 cup fresh mushrooms sliced
- 1 orange bell pepper sliced yellow or red would also work
- 1 cup fresh broccoli
- 1 cup fresh green beans
- 4 cups fresh spinach or arugula
- 1 1/2 cups dry white wine
- 3 cups chicken broth
- 1/2 cup Roasted Garlic Chili Aioli sauce store bought
- 1 1/2 cups Quinoa
Instructions
- Season chicken with salt, pepper and thyme.
- In large frying pan heat olive oil.
- Add chicken breasts and pan fry medium heat until done.
- As chicken is cooking prepare Quinoa.
- In medium saucepan mix together 1 1/2 cups Quinoa with 2 cups chicken broth and 1 cup white wine.
- Heat to boiling, then reduce heat to low, cover and cook for about 15 minutes.
- When chicken is cooked deglaze pan with 1/2 cup white wine.
- Add 1 cup of chicken broth and 1/2 cup Aioli sauce.
- Simmer for additional 10 minutes.
- While chicken is simmering in separate skillet sauté mushrooms, broccoli, beans and peppers.
- Remove chicken from sauce, keep warm until ready to plate.
- Stir vegetables into sauce.
Notes
Plate as Follows
Cover plate with fresh spinach greens.
Top with 1/2 - 3/4 cup cooked Quinoa.
Place chicken breast on top of Quinoa.
Ladle vegetables and sauce over chicken.
If desired drizzle additional Aioli sauce on top.
Cover plate with fresh spinach greens.
Top with 1/2 - 3/4 cup cooked Quinoa.
Place chicken breast on top of Quinoa.
Ladle vegetables and sauce over chicken.
If desired drizzle additional Aioli sauce on top.