This protein packed dish is loaded with so many flavors that you might be able to sneak the super healthy ingredients past picky dinner guests.
For this recipe you will need:
- 4 boneless skinless chicken breasts
- 2 Tablespoons of olive oil
- 2 cups cooked quinoa
- 4 carrots peeled and cut into half discs, blanched.
- 4 cups baby spinach, loosely packed
- 1 Tablespoon garlic, thinly sliced
- 1 Tablespoon shallots, minced
- 2 oranges, juiced save zest of 1
- 1 Tablespoon butter
- 1 Tablespoon honey
- 3 Tablespoons Victoria Taylor’s Sesame Teriyaki Seasoning, divided
- cornstarch
- Salt to taste
Preheat oven to 350°
Wash and dry chicken breasts. Dust with cornstarch.
Brown the chicken in an oven safe pan with olive oil. Transfer the pan to the oven for approximately 15 minutes or until the juices run clear.
While the chicken is cooking sauté the garlic, shallots and spinach in olive oil until the spinach has wilted. Add the quinoa, carrots and 2 tablespoons of the Sesame Teriyaki Seasoning to the spinach mixture and sauté for 3-4 minutes until heated through.
In a small sauté pan melt the butter with the orange juice, honey and the remaining Sesame Teriyaki Seasoning. Cook until thickened, about 3 minutes. Pour the sauce over chicken breasts, and bring to a quick boil then remove from heat.
Taste quinoa for salt and seasoning. Add more if needed. Slice chicken breasts and then serve over spinach and quinoa. Top with glaze and garnish with orange zest.
Best,
Victoria
