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Baked Chicken and Veggies
Mix baked chicken, steamed vegetables and cooked quinoa for a delicious, filling, healthy meal. (Photo: Karina Arnold)
This is one of Karina Arnold's family favorites. They often experiment with seasoning and vegetable combinations. This recipe is great because you can make a lot at once and store for later use the rest of the week.
For chicken:
4 boneless, skinless chicken breasts
1 bottle Italian dressing
Salt, pepper and Tajín Classic Seasoning or chili flakes to taste
For quinoa:
1 box of plain Ancient Harvest quinoa (or any brand you prefer)
Butter or coconut oil to taste
For vegetables:
½ cup broccoli
½ cup cauliflower
½ cup carrots
Salt and pepper to taste
For chicken:
Preheat oven to 350°. Place chicken breasts in oven dish. Add salt, pepper, Tajín Classic Seasoning, and cover in Italian dressing. Cover dish with foil and bake for 30 minutes. Uncover dish and bake another 30 minutes.
For quinoa:
Follow instructions on the box. Option: Top with a small pat of butter or scoop of coconut oil. (Note: The quinoa will gain flavor when mixed with the chicken and vegetables at the end, so butter isn’t necessary.)
For vegetables:
Combine vegetables in steamer pan with water and add a pinch of salt. Cover on high and steam for 5-6 minutes.
Combine all ingredients when done. Keep left-overs refrigerated. Serves 3-4.
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