Earlier this week I tweeted about my lunch - Just finished off the garlic, garden tomato, green pepper quinoa and lemon/pepper chicken I made for the in-laws on Monday - still yummy! - and Aimee asked me to share the full recipe. Of course I told her I would oblige - bear with me though because this one was all me and I don't exactly measure as I cook :)
Veggie Quinoa and Lemon Pepper Chicken
1 1/2 cups chicken broth
1 cup quinoa
1 green pepper, chopped
1 tomato, chopped
2 cloves of garlic, pressed
3 large frozen chicken breasts, thawed and cut in halves
1 t. oregano
lemon pepper seasoning
olive oil
Place quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cool until all the broth is absorbed (about 15 minutes). The quinoa is done with the grains have turned from white to transparent and the spiral-like germ has separated.
While the quinoa is cooking, place the green pepper, garlic and some olive oil in a skillet and sauté until tender. Set aside. Place the chopped tomatoes in a separate bowl with the oregano and stir. Set aside.
Coat the bottom of large skillet with olive oil and heat on high. Cover with lid because oil will spatter (trust me, I have a scar to prove it!). Place chicken breasts onto hot oil. Cover liberally with lemon pepper seasoning and sear for 3 - 5 minutes, depending on the thickness of your chicken. Flip chicken over and cover with lemon pepper seasoning, searing for 3 - 5 minutes again. (I always cut into the largest chicken breast to ensure the pink is gone - you don't want to overcook them either though because they'll become dry). Remove from heat and place on serving platter. Mix quinoa, green peppers and tomatoes in a large casserole. Serve. Serves 4.
The quinoa recipe can truly be tweaked any which way - replace with your favorite veggies and enjoy!!
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