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Recipe by Rorie Weisberg

Chicken and Quinoa with Sweet and Sour Veggies

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Chicken and Quinoa with Sweet and Sour Veggies
Meat Meat
Medium Medium
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Gluten Free - Low Carb - No Refined Sugar

I love this dinner because it’s simple but a real crowd pleaser. For a family of 6 there is never even a drop left. Adjust veggies to what you have in the house. Even just carrots and kohlrabi work. I’ve made this with just adding zucchini or just green beans or none at all. I hope you enjoy it as an easy healthy homestretch meal—one that you can rely on the night before your next big stock up shopping.

 

For more healthy home cooking, watch Living Full ‘n Free.

 

 

Ingredients

Chicken

  • 10 skin-on chicken thighs 

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 3 tablespoons coconut aminos

  • 1 and 1/2 tablespoon raw honey

Quinoa

  • 1 and 1/2 cups uncooked quinoa

  • 3 cups hot water

Vegetables

  • 3 large, thick carrots—either all orange or 2 orange, 1 yellow

  • 2 kohlrabi

  • 2 small yellow squash, centers discarded

  • 8 ounces green beans

  • 1-2 tablespoons oil, for sauteeing

  • 1-2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 2 tablespoons coconut aminos

  • 1 tablespoon raw honey

Directions

Prepare Chicken

1.

Season the chicken with salt, pepper, and garlic powder. Drizzle coconut aminos and honey on top and toss chicken to coat.

2.

Bake uncovered in a glass baking dish at 375°F for 1 hour and 45 minutes.

Prepare Quinoa

1.

Combine quinoa, hot water, and salt in a glass baking dish. Stir. 

2.

Cover with foil and bake at 375°F for 45 minutes.

3.

Uncover and let sit for 5-10 minutes before serving.

Prepare Vegetables

1.

Chop vegetables into sticks. Try to keep the size of each veggie as consistent as possible.

2.

Heat a pan on a medium flame, add oil and sauté carrots covered for 3 minutes.

3.

Add the kohlrabi and sauté covered for 3 more minutes covered. 

4.

Add green beans and sauté covered for 3 more minutes covered.

5.

Add zucchini, salt, pepper, garlic powder, coconut aminos and raw honey. Cover for 2 minutes and then uncover and continue cooking on a medium to low flame for another 5 min.

Recipe tags

baked chicken full and free full n free fullnfree healthy living full 'n free living full and free quinoa roasted rorie weisberg sweet and sour
Chicken and Quinoa with Sweet and Sour Veggies

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Stacey Silverman
Stacey Silverman
3 years ago

Simplify? Is there any way to use less pots and pans for this recipe? Like, maybe the veggies and quinoa can get cooked together? Or is that not okay because she is trying to not overcook the vegetables and that would happen if we combine them with the quinoa?

For now, maybe it’ll work out to put them together in the rice cooker. Let’s see…

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