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Chicken and Quinoa with Sweet and Sour Veggies


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.




Prepare Chicken


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


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

Prepare Quinoa


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


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


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

Prepare Vegetables


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


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


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


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


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.