Marinated Chicken with Roasted Leeks
Freak – a – leek
Let’s take song calls from the request line – Caller number one...
1 cup quinoa
1.5 cup water
1 tablespoon sesame oil
¼ teaspoon paprika
1 tablespoon butter
Leek (with an appearance by several other vegetables)
2 stalks of leeks, thinly sliced
1 cup cauliflower
1 cup yellow squash – sliced and quartered
1 cup red onion – thinly sliced
3 fresh tomatoes – chopped
1 tablespoon chopped garlic (if you don’t love garlic, half it)
2 ½ tablespoons evoo (or enough to toss and lightly coat the vegetables)
1/4 teaspoon Tony’s Cajun Seasoning
2 tablespoons fresh basil
1/2 teaspoon, divided pepper
-A group of girls that have similar names that are easy to rhyme with.
-A relatively skanky lifestyle
¼ cup balsamic vinaigrette dressing
3 boneless, skinless chicken breasts
EVOO (enough to coat a sautee pan)
1 large garlic clove, finely chopped
¼ cup fat free chicken broth
pinch of granulated sugar
1 tablespoon butter
Pre-heat oven to 375 degrees. Take a 9 x 13 in baking dish and coat with non stick butter spray. Chop leek stalks into ¼ inch slices, and add to baking dish. Take the remainder of the chopped vegetables, and add to the coated baking dish. Drizzle the vegetables, evenly, with 2 tablespoons olive oil (toss to coat if necessary). Cook for 45 minutes, or until tender.
Take defrosted chicken breasts and place in a ziploc bag with 1/4 cup balsamic vinaigrette - chill for 30 minutes. During the chilling process, add water to a pan, and bring to a boil. Add quinoa through butter, and cook for 15 minutes. Do all sorts of illegal things during the marination, roasting and boiling process.
Heat a sautee pan with 1 tablespoon EVOO on medium heat, adding chopped garlic once the oil starts to pop. Add chicken breasts through butter to the sautee pan. Cook chicken for 5 minutes on each side. If need be, add more chicken broth to keep the pan from burning.
Take 1/2 cup of roasted vegetables and place chicken breasts on top. Ba da boom boom boom.