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| Provence Chicken with Veggies & Red Quinoa |
I love spice blends especially when you are in a hurry cooking; one of my favorites is Herbes de Provence. You can put this seasoning on any type of poultry or fish... on roasted potatoes or even in an omelet. It is a aromatic blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender. I highly recommend having a jar on hand.
This recipe was truly a "thrown together kinda of dish", but my family made me swear I would post it on Simple Living & Eating because they enjoyed it so much.
Provence Chicken with Veggies & Red Quinoa
by Diane Balch
simplelivingeating.com
Preparation: 20 minutes Serves: 4 - 6
1 cup Red Quinoa or any other type. Rice can be substituted
2 cups Chicken Broth
1 pound bag of frozen vegetables (I used Trader Joes Stir Fry Mix) or 2 cups of leftover vegetables chopped
3 tablespoons Extra Virgin Olive oil
8 Chicken Tender pieces
Herbes de Provence
salt and pepper to taste
1) Bring the chicken broth to a boil in a medium sauce pan and add quinoa to it. Follow cooking directions. (Usually, simmer for a few minutes and then let sit.)
2) In a large skillet put 2 tablespoons of olive oil on medium high heat. While oil is heating salt, pepper, and coat the chicken with Herbes de Provence.
3) Saute the chicken until cooked through about 2 minutes per side. Remove chicken from skillet.
4) Put 1 tablespoon of oil into the skillet and on medium high heat warm up the vegetables. Salt and pepper them.
5) When the quinoa is cooked spread it out in a lasagna pan or casserole dish, next layer the vegetables, top with the chicken and serve.
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