Monday, July 8, 2013

Herb Marinated Chicken with Quinoa and Spinach

One thing I love about my apartment is that we grow fresh herbs on the deck. We have parsley, cilantro, basil, sage, and rosemary at our disposal anytime. Although they have been suffering in this 90+ degree weather, the rosemary and sage have been thriving and begging me to cook with them. So I did.

Maybe one day I will be good at photographing food

Ingredients (serves 4):
2 cups of cooked quinoa (directions here)
1 10oz bag of frozen chopped spinach, microwaved and drained of excess liquid
1 lb of chicken
2 Tbl fresh rosemary, chopped
2 Tbl fresh thyme, chopped
4 cloves garlic, diced
1/2 cup red wine
salt and pepper
1/4 cup olive oil

Directions:
Pound/slice your chicken breasts so that they are 1/4 of an inch thick (I do this because I am too impatient to wait for the thick pieces to cook). Add your chicken to a large ziplock bag with olive oil, chopped herbs, salt, pepper, and garlic. Let marinate for at least an hour, flipping the bag every 30 minutes. When the chicken is read to be cooked, turn a pan to medium high and add all of the contents in the bag (no need to add oil to the pan since it is in the marinade). Cook for about 4-5 minutes on each side. 

Remove the chicken from the pan and add the wine in. Let boil and reduce by half and develop all of the flavors left behind from the chicken (about 5 minutes). Add the spinach and quinoa to the sauce alongside more salt and pepper and mix well. Serve everyone 1 chicken breast and 1/2 of a cup of the quinoa mixture.


Enjoy :)

Nutrition Facts:
Calories: 396
Total Fat: 19.8g
Cholesterol: 65mg
Sodium: 284mg
Carbohydrates: 23.4g
Fiber: 3.4g
Sugars: .9g
Protein: 27.8g