Provence Chicken with Veggies & Red Quinoa: Foodie Friday

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.

Hosted by
Home Maid Simple
and
Simple Living and Eating

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