Sun Dried Tomato Chicken With Mediterranean Quinoa Salad

25 Sep

This weekend we kept up our healthy dinners with an amazing new recipe that I found on triathlete.com. While this meal may have been healthy, I didn’t get out for as many workouts as I normally do on a weekend. On Saturday I got out for my long run, which according to my training schedule was 8km. So I went for a very nice run near the aviation museum. That night I ended up going to Nuit Blanche with some friends. While we all had a good time, I didn’t get home until really early Sunday morning and was in no shape to get up and ride Gatineau. So I took the day off, cleaned up the house and then watched some football. Those refs sure are making the games interesting! Enough of my rambling.

Saturday night Sarah made a recipe I found online and it was one of the best recipes we’ve tried in a long time! We made Sun Dried Tomato Chicken With Mediterranean Quinoa Salad, the original recipe can be found here – http://bit.ly/Sj4Dxo on triathlete.com. My favourite part of this recipe is the sun dried tomato chicken. It’s so good, when you put it in your mouth and take the first bite you experience an explosion of flavour in your mouth from the sun dried tomatoes. This recipe also helps keep the chicken nice and juicy. The Mediterranean quinoa salad is also tasty, with all of the veggies, the fresh mint and basil all come together and give tons of flavour. Not only is the quinoa salad tasty but it’s also healthy. Quinoa is a good source of protein and is considered a complete protein. A complete protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans and other animals. Quinoa is such a cool food that it’s being considered a crop for NASA’s long duration human occupied spaceflights. (Plus it’s not a grain, it’s a seed! Thanks Wikipedia!) Here is the recipe, give it a try and let me know what you think!

Ingredients

Chicken

  • 1 ¼-1 ½ lbs chicken breast
  • 1 cup julienned cut sun dried tomatoes, not in oil
  • 1/3 cup basil leaves
  • 3 Tbsp slivered toasted almonds
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • ¼ cup vegetable or chicken stock
  • ¼  tsp salt
  • ¼ tsp pepper

Quinoa

  • 1 ½  cups quinoa, uncooked
  • ½ yellow pepper, finely chopped
  • ½ red pepper, finely chopped
  • ½ English cucumber, seeds removed, finely chopped
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp finely chopped basil leaves
  • 1 ½ Tbsp finely chopped mint
  • 1 1/2 Tbsp olive oil
  • 1 1/2 red or white wine vinegar
  • ¼  tsp salt
  • ¼ tsp pepper
  • 4-6 cups leafy greens (baby lettuce, spinach, etc)

Preparation

Chicken

1. Heat grill to medium.

2. In a food processor combine all the ingredients except for the stock and the chicken. Pulse until very smooth. Reserve 1/3 cup.

3. Add the stock to what is left in the food processor and pulse until combined.

4. Massage the chicken with the mixture from the food processor. Let marinate 20 minutes to overnight.

5. Grill chicken for 8-10 minutes per side, until cooked through.  If the marinade starts to burn, lower the heat.  Or bake at 350 degrees for 20-25 minutes until cooked through.

6. Slice and sprinkle the reserved mixture over the top.

Quinoa

1. The trick to quinoa is not to over cook it into mush. The nutty flavour comes out the most when it still has a bite to it.  Add 2 ¼ cups water to a small pot with the quinoa. Bring to a boil, then reduce the heat to a simmer and cook for about 10-12 minutes until the water is absorbed.  Fluff with a fork.

2. In a large bowl, add all of the other ingredients, except the leafy greens. Toss until well combined.

3. Serve the quinoa over the leafy greens with the chicken on the side.

 

 

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2 Responses to “Sun Dried Tomato Chicken With Mediterranean Quinoa Salad”

  1. trialsinfood September 25, 2012 at 11:59 pm #

    looks delicious! i love quinoa salad!

    • stuie86 September 26, 2012 at 12:31 pm #

      Thanks! It’s delicious and the recipe makes leftovers!

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