Crispy Mustard Chicken and Balsamic Quinoa

Josh issued me a challenge this week. We only have a few things in the cupboard, and a few dollars in the bank account. While we could use that money on groceries, we wondered what it would be like if we didn’t, if we seriously just ate what we had in the house.

I accepted the challenge. Partly because I knew I could do it, and also because after spending the last three days in a workshop staring at my computer, I needed to use some of that pent up creativity. So I search the cupboard. I had the following: canned diced tomatoes, quinoa, shallots, garlic. Well that seemed like a pretty good mix. At first I thought I’d do a salad, but that wasn’t going to work because we don’t have much in the vegetable crisper. But still, I whipped up a quick mustard dressing, and it turned out too thick. That became my sauce for the chicken, although I had hoped to panko bread that. Oh well!

Crispy Mustard Chicken and Balsamic Quinoa

Chicken:
1 tsp dijon mustard
1/4 cup olive oil
2 tblsp balsamic vinegar
1 clove garlic, minced
salt and pepper
Dash Worcestershire
Chicken breasts
Panko breadcrumbs

Add all ingredients except chicken and Panko and whip together with a fork in a small bowl. Allow to sit at room temperature for an hour or more. Put chicken into a ziploc baggie and add the sauce. Allow this mixture to marinate in the fridge for several hours or overnight. Once marinated, pour panko onto a plate. Coat the chicken on both sides. Heat a skillet to medium-low heat, and add chicken. Begin cooking quinoa at this time. Flip chicken after about 6 minutes. Cook through and serve with quinoa. 

Quinoa:
2 cups cooked quinoa
1 shallot, diced
2 cloves garlic, minced
1 tblsp olive oil
4 tblsp balsamic vinegar
1 can diced tomatoes
2 tblsp brown sugar
1 tsp oregano
2 tsp parsley
1 tsp basil

Add olive oil to a pan and heat to medium-low heat. Add garlic and shallot once hot, and sweat until they become clear. Add your quinoa, and toast for a few minutes to reheat. Once hot, add canned tomatoes, balsamic and brown sugar and bring to a boil. Add spices to taste. Serve warm with chicken.

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