This is a fairly simple dish and the flavors really compliment each other. Quinoa is one of the healthiest grains out there and it is delicious mixed with meaty mushrooms, rich pine nuts, and topped with thinly sliced fresh basil. The green beans are topped with lemon zest in the end to really freshen up the whole dish.
Quinoa
1/3 cup dry quinoa
2/3 cup chicken broth
1/8 cup toasted pine nuts
5 cremini mushrooms sliced
1 1/2 tsp minced garlic
1/8 cup white wine
3 fresh basil leaves
Chicken
2 5oz chicken breasts
1/2 tsp italian herb blend (from grinder like Mccormick's)
1/8 tsp garlic salt
1/4 tsp red pepper flakes
Green Beans
1 package steam in bag fresh green beans
1/4 teaspoon fresh lemon zest
1 pinch sea salt
- Put quinoa and chicken broth in a medium sauce pan and cover
- Heat over medium high heat until boiling and then reduce to simmer
- While quinoa is simmering:
- pound chicken breasts until about 1/4 inch thick and season each with equal amounts of herbs on each side
- Heat a medium skillet over medium high heat and add garlic and sliced mushrooms
- Stir until garlic starts to brown (about 3 minutes) and add white wine, continue to stir until mushrooms are tender and white wine has reduced
- Add pine nuts to pan with mushrooms and stir often until pine nuts are golden brown
- Stir mushroom and pine nut mixture into quinoa once it is cooked (it will be fluffy, all water will be absorbed and the germ on outside will be separated from grain)
- Leave covered on stove with the heat off while you cook chicken
- Heat large skillet over medium heat and spray with olive oil
- Add seasoned chicken cutlets to pan and cook 3 minutes on each side
- While chicken is cooking:
- Microwave green beans according to package directions
- Slice fresh basil leaves
- Zest lemon
- Top quinoa with basil and sprinkle lemon zest and salt on top of green beans
Servings 2
1 serving (1 chicken cutlet, 1/2 quinoa, 1/2 green beans)
Calories: 350
