Italian Chicken with Spinach Quinoa

I really was feeling like a fried chicken kinda night... or even chicken parm...but I resisted and instead made this Italian-seasoned chicken. NOT quite the same, but a juicy, flavorful substitute!

Chicken
Extra Virgin Olive Oil
3 Chicken Breasts, cut in half
1/2 C. Sherry or White Wine
Salt
Pepper
2 Tbsp. Italian Seasoning
1/2 C. Shredded Parmesan
1/4 C. Breadcrumbs

Quinoa
1 C. Quinoa
2 C. Water
1 C. Spinach
Crushed Red Pepper
1 Tbsp. Italian Seasoning
1/2 Tsp. Garlic Powder
Extra Virgin Olive Oil
Salt
Pepper

Green Beans
1/2 lb. Green Beans

Preheat oven to 375.
Start the quinoa. Boil 2 cups or water and 1 cup of quinoa. Season with salt, pepper, crushed red pepper, garlic powder and Italian Seasoning. Cover with lid and lower the temperature to medium. Boil for 15 minutes, stir and add spinach and cover. Remove from heat.

On a plate, season the chicken with salt, pepper, Italian seasoning and parmesan. In a large frying pan, bring about 2 tsps. of olive oil to medium high heat. Add the chicken and brown for about 2 minutes on each side. Add the sherry and cover. Let cook for another 3 minutes.
Remove chicken from pan and place on a foiled roasting pan. Set the pan with sauce aside. Sprinkle each chicken breast with a fingerful of breadcrumbs and a sprinkle of parmesan. Place in oven and broil on high for 4 minutes, or until brown and crispy.

Boil the green beans in salted water until tender, about 6 minutes. Drain. Put the green beans into the pan with the sauce.

Serve the chicken on top of the quinoa, with the green beans and pour sauce over it all!

Crispy + Juicy
-e

PS.
The best part: Lunch for tomorrow

 

Quinoa Cobb Salad
Fresh Spinach + Quinoa + Sliced Chicken + Hardboiled Egg