Dinner 1/5/09

So... dinner last night was great! I made Toasted Quinoa Pilaf, and also some really good chicken. My additions are in bold.

I got this recipe from 3 FatChicksonadiet.com

T's Easy Chicken:

Chicken breast, mushrooms and tomatoes cooked with a little olive oil, lemon and onion. A simple one skillet dish that's sure to please.

INGREDIENTS

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup diced onion
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves (I used 4 Costco boneless skinless Foster Farms chicken breasts, each cut in half.)
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diced tomatoes, drained
• 1/4 c chicken broth
• Salt & Pepper

DIRECTIONS
Heat oil, lemon juice onion, and garlic in a large skillet over medium heat. When onion is tender, add chicken, mushrooms and tomatoes.
Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.
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Now, I cooked the chicken a lot longer than that... probably 7 minutes a side, and then added some chicken broth, covered, and turned to low for 15-20 minutes. It was still quite pink inside after the first 14 minutes... and also hubby had a late work night, and I was trying to keep dinner warm, and not overcooked or dried out.

Served the chicken with the veggie mixture and some of the "sauce" spooned over the top, over the Quinoa Pilaf. Also had broccoli (steamed in the micro with some water, as well as the already juiced cut lemon halves, for a little extra flavor)

Toasted Quinoa Pilaf

PREP: 20 minutes
COOK: 20 minutes
MAKES: 12 servings (I cut this recipe in half - so if you want to as well, just halve the recipe below!)

Ingredients

• 2 tablespoons finely chopped shallots or onion (I used onion)
• 6 cloves garlic, minced (1 tablespoon minced)
• 1 tablespoon extra-virgin olive oil
• 2 cups quinoa,* or barley, rinsed and well drained
• 3 cups reduced-sodium chicken broth
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed (was out of thyme, but used basil instead!)
• 1 bay leaf
• 1 cup bottled roasted red bell peppers, diced
• Kosher salt
• Freshly ground black pepper

Instructions

1. In a large saucepan cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf. Bring to boil; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender) and liquid is absorbed.

2. Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper.