Thursday, 24 October 2013

Balsamic Broccoli and Chicken Dijon with Quinoa

Here's my dinner for tonight: Balsamic Broccoli and Chicken Dijon with Quinoa. You'll be seeing lots of recipes with quinoa in the next few days since I cooked a whole box full earlier today. This meal may not be a looker, but I assure you that it tastes amazing! The balsamic vinegar and dijon mustard really compliment each other well.



First, you'll start by cooking a large chicken breast. I just seasoned mine with a bit of salt and pepper. Next, you'll chop up two cups of broccoli, slice up one cup of mini bella mushrooms, one cup of red onions and mince two garlic cloves. Add all veggies to a heated skillet with two teaspoons of extra virgin olive oil. Add salt and pepper to taste. Cook for around 5-8 minutes at medium heat, then add in two tablespoon of balsamic vinegar. Let simmer. 




Once chicken is ready, slice it up and at it to your skillet. Next, add half a cup of chicken broth and one tablespoon of light soya sauce to the mix. Let it simmer for a few minutes, then add two tablespoons of dijon mustard. Mix well and let simmer for another 5 minutes or until liquid becomes thicker. Serve with half a cup of cooked quinoa. 


Balsamic Broccoli and Chicken Dijon with Quinoa
Makes 2 servings

Ingredients:

1 Large chicken breast, cooked and sliced
2 cups Broccoli
1 cup Mini bella mushrooms, sliced
1 cup Red onions, sliced
2 Garlic cloves, minced
2 tsp Extra virgin olive oil
2 tbsp Balsamic Vinegar 
1/2 cup Chicken broth
1 tbsp Light soy sauce
2 tbsp Dijon mustard
1 cup Quinoa, cooked
Salt and pepper to taste

Instructions:

  1. Heat up a skillet and add olive oil. Add broccoli, mini bella mushrooms, red onions and garlic. Add salt and pepper to taste.
  2. Cook for 5-8 minutes at medium heat, then add balsamic vinegar. 
  3. Let simmer for  5 minutes, then add chicken to skillet. 
  4. Add chicken broth and soya sauce. Let simmer for a few minutes.
  5. Add dijon mustard. Mix well and let simmer for another 5 minutes of until liquid is mostly evaporated. 
  6. Serve with quinoa (1/2 cup per serving).

Makes 2 servings. Each serving is approximately 380 calories per serving.