Saturday, December 20, 2014


                          CHICKEN WITH QUINOA by CHEF DAN;
Serves 4

1-1/2-cups chicken broth
3/4-cups quinoa, rinsed and drained
1/3-cup fresh cilantro, chopped
1 teaspoon lime zest, divided
1 tablespoon olive oil
4 skinless, boneless, chicken breast halves
Juice from 1 orange
2 tablespoon fresh lime juice
2 teaspoon honey
1 tablespoon butter
Sea salt and freshly ground black pepper to taste

1.   Flatten chicken with heavy fry-pan until 1/4-inch thick.
2.   Season with salt and pepper, set aside
3.   Combine 1-1/4 cup broth and quinoa in a sauce-pan.
4.   Bring to a boil.
5.   Cover, reduce heat and cook for 15 minutes or until quinoa is tender.
6.   Stir in cilantro and 1/2-teaspoon zest, season with salt to taste.
7.   In a skillet add oil over medium-high heat when sizzling.
8.   Add seasoned chicken and cook for 4 minutes on each side.
9.   Remove chicken.
10.                Add remaining broth, cook for 1 minute, scraping pan to loosen browned bits.
11.                Stir in remaining zest, orange juice, lime juice and honey.
12.                Reduce heat to simmer and cook 2 minutes.
13.                Stir n butter.
14.                 Return chicken to skillet; turn to coat.
15.                Serve chicken with quinoa.

ENJOY DAN:                                              BON-APPETITE!!

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