Roast chicken is perfect to serve to a small group of friends.
Ingredients
6 boneless chicken tenders, skin removed
1 head chopped broccoli
1 bunch trimmed and roughly divided asparagus
Salt
Pepper
Garlic powder
Onion powder
Sesame oil
2 1/4 c. chicken broth
1 c. rinsed quinoa
1 tbsp + 1 tsp extra virgin olive oil, keep separate
2 thinly chopped garlic cloves
2 large handfuls spinach
Chopped sundried tomatoes
Parmesan cheese for topping
Directions
Set oven temperature to 400 degrees Fahrenheit.
Toss chicken tenders, asparagus and broccoli with salt, pepper, garlic powder, onion powder and sesame oil. Place chicken in a non-stick, oiled pan. Roast 15 minutes. Place seasoned vegetables in oiled pan and roast for 10 minutes.
Allow chicken to cool. When cooled, shred with 2 forks and set aside.
Boil 2 cups chicken broth in saucepan. Stir in the quinoa. Cover and simmer on low for 12 to 15 minutes. Liquid should be absorbed. Allow to sit off the heat for 10 minutes. Fluff quinoa with fork.
Add 1 tablespoon extra virgin olive oil to a large skillet. Heat. Sauté garlic slices in oil until golden brown, avoiding burning them. Dump in the spinach and season with salt and pepper. Cook until spinach is wilted.
Mix in the vegetables, chicken tenders, sun dried tomatoes, 1/4 cup chicken broth and the remaining 1 teaspoon extra virgin olive oil. Serve over the cooked quinoa. Sprinkle with parmesan cheese.
Serves 5-6.
