2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
1 (8-ounce) package mushrooms
1 1/2 cup red quinoa
3 cups water
1 (3-ounce) package chèvre (goat cheese), crumbled
Fresh basil sprigs (optional)
3 Chicken boneless & skinless, butterflied
2 tsp Herbs de Provence
1/2 tsp Sea salt
1/2 tsp Ground black pepper
Preheat oven to 425.
Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425 for 15 minutes or until tender and browned, stirring occasionally. Toss basil with the vegetables.
Heat the water in a small saucepan and bring to a simmer. Then add a pinch of salt and the quinoa. Cook at a low simmer till done.
Sprinkle the chicken breasts with Herbs de Provence, salt and pepper. Then lightly brush with olive oil. Heat a non-stick pan over medium high heat. Once the pan is hot, add the chicken in a single layer in the pan. Cook for about 3 minutes a side - till cooked through. Remove from the pan and repeat with the remaining chicken breast.
Spoon roasted vegetables over red quinoa, and top with cheese. Sprinkle with pepper. Place the chicken on top and garnish with fresh basil sprigs, if desired.
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 people
__CKD non-dialysis ___Dialysis ___Diabetes __XX_General Diet