This recipe is a favorite! So easy and delicious...and makes delicious leftovers (hot or cold). Perfect to make ahead for weekday lunches. I add chicken but also delicious without.
chicken:
- 1 1/2 chicken breast (I like to use TJ’s Organic Chicken Breast Tenders)
- 1/4 cup balsamic vinegar
- 2 tbsp avocado oil (or olive oil)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
quinoa :
- 1 cup quinoa
- 1/4 cup olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil or 1oz fresh
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pine nuts
- 1 (16oz) bag baby spinach
- 1/8 cup balsamic vinegar
- 1 (8 ounce) package crumbled feta cheese
- 1 fresh tomato, chopped
- salt to taste
DIRECTIONS
Chicken:
Marinate for 1 hour in pyrex dish. Bake on parchment paper on 350 degrees for 8-10 minutes each side. Chopinto bite size pieces
Quinoa:
Rinse off quinoa & cook according to package.
Heat olive oil in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
Toss spinach mixture with quinoa.
Portion into 6 servings plates, top with chicken & drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Enjoy!
NUTRITION
496 Calories, 26g fat, 28g carbs, 35g protein, 5g fiber, 3g sugar
