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The current trend of a meal-in-a-bowl was my inspiration to develop this recipe. A perfect balance of vegetable, grain, and protein along with a combination of flavors that is absolutely fabulous. Even my pickiest eaters licked their plates clean (and asked for doubles, too).
4 thin chicken cutlets
3 tablespoons oil
3 tablespoons lemon juice
2 teaspoons dry rosemary
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 cup red quinoa
2 cups Manischewitz Chicken Broth
2 tablespoons Gefen Extra-Light Olive Oil
1 medium onion, diced
1 teaspoon Haddar Kosher Salt, divided
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 (16-oz./450-g) bag frozen B’gan Breaded Eggplant Sticks, defrosted
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 cup fresh parsley, finely chopped
juice of 1 lemon (2 tablespoons)
Place all marinade ingredients in a Ziploc bag along with the chicken breasts. Allow to sit at room temperature for 30 minutes.
Rinse quinoa and place in a small saucepan with chicken broth. Bring mixture to a boil, then simmer, covered, for 15 minutes. Turn off heat and remove pan. Allow to stand 10 minutes. Fluff with a fork and set aside.
Meanwhile, heat oil in a large skillet. Sauté onion over moderate to high heat with ½ tsp salt until golden (about 6–8 minutes). Add garlic and sauté, stirring, 1 more minute. Add defrosted eggplant stix with remaining ½ tsp salt, chili powder, cumin, and pepper. Stir for 2 minutes.
Stir eggplant mixture into the quinoa mixture. Cool to room temperature.
Add chopped parsley to salad, along with the lemon juice. Mix until well combined.
Remove chicken from marinade and fry, grill, or broil about 3 minutes each side. Slice into thin strips. Top salad with chicken strips.
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