Here is a nice dish of chicken, quinoa, and broccoli. This is a quick, 30-minute dish (plus prep-time) that is both filling and ... uh... not unhealthy. :-)
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| This was a succulent dish! |
Quinoa:
I cooked one cup of quinoa in two cups of boiling water. I usually add 1/2 teaspoon of chicken or vegetable bouillon powder (or half a solid bouillon) to the water to give the quinoa some flavor.
Cooking time varies, but it usually takes about 35 minutes for the water to evaporate. I cook the quinoa covered and in low heat.
Broccoli:
This side dish could not be easier. I steamed frozen broccoli (though I could also use a microwavable bag) to cook it. For flavor, I added Wegmans basting oil, though this oil could be replaced by a mixture of olive oil and my favorite herbs. I also sprinkled the broccoli with salt and pepper to taste.
Chicken:
Ingredients:
3 Chicken Breasts, cut in cubes
1 pack of Swanson Flavor Boost or Knorr Homestyle Stock (chicken or vegetable flavor)
1/2 cup of chopped veggies. I used onions and red peppers
First, I sauteed the veggies. Then, I remove them from the pan and cooked the three chicken breasts; I browned them in a pan at medium/high heat. Once the chicken is cooked, I lowered the heat to medium and added back the cooked veggies and the broth/flavor boost pack to the pan. I also added about 1/2 cup of water and brought the broth to a gentle boil.
Once the broth boiled, I lowered the heat once again and covered the pan. It took about 15 minutes for the chicken to cook (though I always test one piece before I turn off the heat).
Once everything is cooked, I can serve the quinoa with a bit of the sauce from the chicken on top (see the picture above). I absolutely love this dish!
