Wednesday, January 25, 2012
Tonight's dinner took a total of 20 minutes to prep + cook. YUM!
Leeky Chicken Served over Quinoa
1 cup dry quinoa cooked in 2 cups low sodium chicken broth in my rice cooker
2 chicken breasts, cut into bite size pieces (this speeds the cooking process since there is more surface area exposed to the saute pan's heat source)
1 cup of leeks (remember the trip is to cut the leeks width-wise up to the green part and allow to float in water so the dirt falls to the bottom)
1 zucchini, diced
1 Tbsp yellow mustard
1 tsp honey mustard
1 Tbsp apple cider vinegar
1 Tbsp each: dried parsley, dried rosemary, dried thyme (it's the in winter so dried herbs are just fine!)
Add a little of the low sodium chicken broth to thin out and create a sauce (~2Tbsp).