|2 servings||calories per servings 530||protein serving 37 g||carbs per serving 59 g||total fat per serving 14 g|
With white, red and black (actually deep brown) quinoa, carrots and parsley, this beautiful one-pan meal reflects the colors of the season. The flavors, too, are as comforting as a pot of chicken soup – except this dish fills the plate, and tummy, with high protein quinoa.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||59 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Peel and dice onion.
• Peel and mince garlic.
• Dice carrot.
• Dice celery.
• Pick and chop oregano leaves.
• Pick and chop parsley leaves.
• Cut chicken into 1-inch pieces.
Season chicken with 1/4 teaspoon PeachDish Salt.
• Place a skillet with a lid over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken in a single layer. Cook without disturbing until chicken is browned on bottom, 2-3 minutes.
• Turn chicken. Cook without disturbing until browned on other side and opaque throughout, about 2 minutes.
• Stir in wine.
• Transfer chicken and wine to a plate. Cover to keep warm.
Reduce heat under skillet to medium. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add carrot, celery, oregano and 1/4 teaspoon PeachDish Salt. Cook, stirring, until celery begins to become translucent, about 2 minutes.
Stir in quinoa, 1 1/2 cups water and bouillon. Reduce heat to low. Cover, and simmer until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
Fold in chicken with wine and parsley. Taste and adjust seasoning as desired with PeachDish Salt.
Divide mixture between 2 plates, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...