Chicken Sauté with Quinoa and Veggies Recipe
The combination of quinoa with chicken and vegetables is a good source of vitamins, as it is a dish rich in proteins and dietary fiber that are essential for the body without providing unnecessary fats.
Ingredients
- 2 piece chicken breast skinless
- 1 piece orange juice
- 3 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1 teacup quinoa
- 2 piece eggplants
- 15 piece cherry tomatoes cut in half
- 1 piece yellow pepper
- 1 piece orange pepper
- 1/2 cup parsley chopped, only the leaves
- salt
- Pepper
For the Dressing:
- 1/2 teacup olive oil
- 1 piece orange juice
- 2 tablespoon mild mustard
- 1 piece garlic tooth finely chopped
- salt
- Pepper
Instructions
- Remove any excess fat from the chicken breasts and pat them dry with kitchen paper. Place them in a baking pan. Season with salt and pepper, then add olive oil, dried oregano, and orange juice. Massage the chicken breasts lightly.
- Cover with plastic wrap and refrigerate for 30 minutes to marinate.
- Preheat the oven to 200℃ (400℉).
- Slice the eggplants into 1.5 cm (0.6 inch) thick slices and place them on a baking sheet lined with parchment paper. Brush them with a little olive oil and sprinkle with salt.
- Bake for 20 minutes, then set aside to cool.
- Wash the bell peppers, pat them dry with kitchen paper, and cut them into large squares. Set aside.
- In a small saucepan, bring 2 cups of water to a boil. Rinse the quinoa under running water, then add it to the boiling water.
- Boil for 20 minutes, then drain and let it cool in a baking dish.
- Place a grill pan on the stove and heat it well. Add the marinated chicken breasts and cook them thoroughly on one side, then flip and cook on the other side.
- To check if the chicken breasts are cooked in the center, make a small cut with a knife. If the chicken has a pink color, continue cooking for a little longer.
- Once cooked, set the chicken breasts aside to rest, then slice them into thin pieces with a sharp knife.
- In a large bowl, combine the cooked quinoa, sliced eggplants, halved cherry tomatoes, diced bell peppers, and chopped parsley. Gently mix together. Cover with plastic wrap and refrigerate for 30 minutes.
- In a separate bowl, combine all the ingredients for the dressing. Mix well and pour it over the quinoa and vegetables after removing it from the refrigerator.
- Divide the quinoa and vegetable mixture into two medium salad bowls and top with the sliced chicken. Serve.