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1
Preheat oven to 350 F. Place chicken cubes in a greased baking dish.
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In a measuring cup combine lemon juice, balsamic vinegar, spices, herbs, sugar, balsamic vinegar glaze, extra virgin olive oil, salt and pepper.
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3
Whisk to combine all ingredients.
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Pour sauce over chicken and stir, making sure all chicken has been fully coated.
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5
Cover dish with foil and bake for 60 minutes or until chicken is extremely tender.
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6
While the chicken bakes, place the quinoa in a small saucepan with chicken broth and butter.
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For added flavor, add the seasonings as well.
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Bring to a boil over medium heat.
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Once quinoa boils, cover and reduce heat to low and cook covered for 20-25 minutes or until quinoa is tender and has absorbed all the liquid.
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10
When chicken has 10-15 minutes left to cook, remove dish from the oven and remove the foil.
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11
Place green beans on top of the chicken, and recover with foil, no need to stir (the green beans will cook from the steam of the chicken and sauce adding great flavor).
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Put dish back into the oven and finish baking.
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Serve chicken and green beans on a bed of quinoa and enjoy, or freeze for later.
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Notes: 1.
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15
Not a fan of quinoa?
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16
A great way to ease your taste buds into liking this healthy super food is cooking it with wild rice.
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17
Instead of using the listed amount of quinoa, try half quinoa and half wild rice and cook the same way listed above.
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2.
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This dish can easily be cooked in a crockpot as well.
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20
Place cut chicken and sauce in a crockpot and cook on low for 6 hours (or high for 4 hours).
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3.
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Reheating instructions: Prepare the chicken as instructed above and freeze until later.
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23
Let frozen herb chicken thaw overnight in the refrigerator.
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24
Preheat oven to 350 F. In a greased baking dish bake thawed chicken in oven for 20-30 minutes or until warm.
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25
.
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You can also microwave in a microwave safe bowl.
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27
Reheat thawed chicken in the microwave for about 2 minutes (reheating time varies based on microwave wattage), and place on a fresh batch of quinoa and serve.
