4 chicken breasts
2 tbsp oil
1 cup Quinoa, rinsed
1 lb. fresh picked, green beans with tips removed
½ pint of cherry tomatoes, halved
¼ cup raw sunflower seeds
1 shallot, minced
1 Lemon, halved
In a small pan, bring 1-1/2 cups of water to a boil. Add in the Quinoa, cover and cook over low heat until water has been absorbed and quinoa is tender, about 15 minutes. Uncover, fluff with a fork and set quinoa aside.
Using the same pan, add 3 cups of water and bring to a boil. Add in the green beans. Cook for 3 minutes then remove from heat and drain beans. Set aside.
Add oil to a large skillet and bring to medium heat. Season chicken with salt and pepper on both sides then add chicken to the pan and cook for about 4-6 min per side or until cooked through. Remove chicken from pan and set aside.
Reserve the fat in the skillet add shallot and cook over medium heat until the shallot is translucent – just a couple of minutes. Add in the quinoa and stir to combine, add in the green beans and stir to combine, add in the seeds, then add in the cherry tomatoes and stirring carefully to combine. Add the juice of ½ a lemon. Slice the other half and serve on the side with chicken breast. Serves four.
***Also really great without the chicken****
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.