Our last healthy post for the first week of the New Year is another healthy recipe. This one comes from my sister who was experimenting in the kitchen with a tried and true recipe we have made before but wanted to tweak it a little to make it lighter. We usually use pasta in this recipe, but substituted it with quinoa and created a healthier version of one of our favorite dishes with all the same flavor!
1 Cup Quinoa
2 Skinless Boneless Chicken Breasts
1 Jar Sun Dried Tomatoes Julienned
2 Cloves Crushed Garlic
Broccoli Rabe cut into thirds
1 Shallot Diced
Fresh Basil Julienned
2 Tbsp Olive Oil
Salt & Pepper to Taste
Cook quinoa as directed on packaging and cook the chicken breasts as well, I usually grill them.
Meanwhile pour jar of sun dried tomatoes plus the olive oil in jar and shallot in a sauce pan. Add crushed garlic and sautee for a few minutes.
When quinoa is close to being ready add broccoli & peas to sauce pan to cook. Drain quinoa and cube grilled chicken then add both to sauce pan. Mix ingredients together adding salt & pepper to taste.
Pour into serving bowl and sprinkle fresh basil on top to serve.
Asparagus is another great alternative to broccoli rabe or an addition to this dish.
It is a delicious dish and a great alternative to a heavy pasta. Enjoy and stay healthy!!
Photos by Megan Welker