Chicken & Quinoa 4 Ways

January 12, 2017 by Gwen Eager English

Serves: 4

For Chicken:

  • 4 5-oz. pieces of chicken breast
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon coconut aminos
  • 1 teaspoon garlic powder
  • ½ teaspoon dried Italian herbs
  • 1/8 teaspoon black pepper

For Quinoa:

  • 1 ½ cups quinoa
  • 2 ½ cups water
  • ½ teaspoon sea salt
  • 1 teaspoon Garden of Life Coconut Oil

Directions:

For Chicken:

  1. Place all ingredients into a large ziplock bag and refrigerate for 4-12 hours
  2. Bake at 375 degrees for 35 minutes.

For Quinoa:

  1. Bring water to a boil, add salt, oil and quinoa.
  2. Reduce heat to low, cover pot with lid and let cook for 15-to-20 minutes

Dishes:

  1. One piece of chicken with 1 cup cooked quinoa and steamed vegetables.
  2. Dice one piece of chicken and serve with ½ cup of quinoa and your favorite raw veggies on a delicious salad.
  3. Dice one piece of chicken and place inside a tortilla wrap with hummus, ¼ cup quinoa, sliced cucumber and tomato.
  4. Add 1 diced chicken breast and ½ cup quinoa to 2 cups of your favorite soup - tomato soup suggested.

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