Today we cooked Balsamic Chicken with a side of Mediterranean Quinoa. The recipe for the Balsamic Chicken came from one of my favorite Food Network cooks Elli Krieger who focuses on healthy recipes. The Quinoa I kind of made up as we went based on what Heidi had in her fridge.
4 chicken breasts
3-4 cloves of garlic
about 3/4 TBSP olive oil
4 TBSP balsamic vinegar
2/3 C chicken broth
2 cans diced tomatoes
Heat oil and garlic in frying pan about a min over med heat. Add chicken, cook about 6 min per side, or until tender. Remove chicken, remove pan from heat, scrape pan and add vinegar, tomatoes, and chicken broth. Bring to a simmer and add chicken. Simmer for a couple minutes and serve.
3 C chicken broth
1 1/2 C quinoa
4 small peppers or 1 big pepper
1/4 red onion
3/4 TBSP olive oil
1/2 C feta cheese
Boil chicken broth and quinoa until broth is completely soaked up. Turn off heat and put lid on pan for about 5 min.
Remove from pan, add olive oil, peppers, and onion to pan. Cook peppers and onions until tender.
Turn off heat, add quinoa back in and stir. Stir in cucumbers and feta. Salt to taste.
Dinner is served!
This was taste tested not only by Heidi and I, but also by Cole, Richard, and Ezra (ages 3, 4, and 5). Richard and Ezra had 3 helpings and Ezra said it was the best chicken he’s ever had. Cole said “this is sooo good”. Healthy, easy, delicious, what more could you ask for!
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