I have this idea that I should be eating quinoa because it's like, all super duper good for you. So I wanted to make some tonight. At the same time, I wanted to make something blog-worthy and would look pretty in a picture, because I haven't been doing too many recipes lately. Furthermore, I'm feeling fat so I tried to placate my inner voice by getting a boneless, skinless chicken breast.

So here it is, folks. Something tasty I made with quinoa and chicken breasts that's blog-worthy and attractive. Enjoy!




Chicken With Parsley, Orange, and Fresh Ricotta
makes enough for 2 people.

Ingredients:

• 1 shallot, peeled
• juice and zest of 1 large orange
• 1 handful spinach leaves
• 1/2 cup loosely packed parsley leaves
• 1 tsp olive oil
• 1 double chicken breast, boneless and skinless, cut into cubes
• 1/2 cup white wine
• about 1/4 cup fresh ricotta
• salt and pepper
• 1 cup dried quinoa, cooked according to the package

Method:

• In a food processor, combine shallot, juice and zest, spinach, and parsley. Pulse until chopped up but not mushy.
• Heat saute pan with olive oil. Add chicken breasts and season with salt and pepper. Cook until done.
• Add white wine to pan and deglaze. Cook until wine is almost dry.
• Add parsley mixture and cook about 1 minute to heat through. Season with salt and pepper.
• Serve over quinoa and add crumbles of ricotta. Or, serve it over rice or mashed potatoes, if you don't feel the need to quinoa it up and want to amp up the deliciousness.