Rosemary Chicken with Corn Quinoa

Sugar & Spice by Celeste
Tue, 22 Oct 2013 15:00:01 +0000
  Can I just start out by saying how much I loved this meal?  It's such a flavor-packed combination that's filled with healthy goodness like red quinoa, corn and kale.  But, this isn't one of those puny, healthy meals that leaves you hungry.  No sir...This is one of those dinners that will make you realize that eating healthy can be delicious! Plus, it's such a pretty meal, that you'll want to dig right in.  The chicken is super simple to make.  Chicken breasts are flavored with fresh rosemary, salt & pepper, and then sauteed until done.  Next, the quinoa is flavored with onions, garlic, fresh basil, mint and lemon juice. Mmm. My mouth is seriously watering right now. Be sure and use fresh rosemary, basil and mint if possible.  Fresh herbs make a big difference with this recipe.   Bon Appetit, my friends! Rosemary Chicken with Corn Quinoa Adapted from:  Southern Living magazine September 2013 Ingredients: 4 skinless, boneless chicken breasts 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon minced fresh rosemary 2 tablespoons olive oil Fresh Corn Quinoa (recipe below) Directions:  Sprinkle chicken with salt, pepper, and rosemary.  Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done.  Serve with quinoa. Fresh Corn Quinoa Adapted from:  Southern Living magazine September 2013 Ingredients: 1 1/2 cups uncooked red quinoa 1/2 teaspoon kosher salt 4 cups water 2 small onions, quartered 1 tablespoon olive oil 2 garlic cloves, minced 2 cups fresh corn kernels 6 cups shredded kale 1/2 cup torn basil 1/4 cup torn mint 2 tablespoons fresh lemon juice Directions: Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes.  Meanwhile, sauté onions in hot olive oil in a large skillet over medium heat 3 minutes or until tender.  Add garlic; sauté 1 minute. Add corn kernels and shredded kale; cook 2 minutes or until wilted.  Add quinoa, basil, mint, and fresh lemon juice.
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