- Prep time
- 20 minutes PT20M
- Cook time
- 15–20 minutes PT20M
- 2 servings
Healthy and hearty flavors of fire-roasted mushrooms, kale, white beans and garlic infuse Path of Life's Tuscan Quinoa Blend and make the perfect accompaniment to fennel-seasoned chicken breast.
- 2 chicken breasts (6–8 ounces each)
- Salt and pepper, to taste
- 2 tablespoons fennel seeds, crushed
- ¼ cup plus 1 tablespoon extra virgin olive oil, divided
- 1 package Path of Life Tuscan Quinoa
- 3 cloves garlic, shaved
- 1 yellow onion, julienned
- 1 red bell pepper, julienned
- ¼ cup chopped basil
- 3 ounces spinach
Heat oven to 400°F.
Season chicken breasts evenly with salt, pepper and fennel seeds. Heat 1 tablespoon of olive oil in a cast iron skillet or oven-safe sauté pan over medium heat. Sear chicken breast skin-side down until golden brown. Flip and brown the other side until golden.
Flip the chicken breast back onto the skin side and place pan in the oven. Roast for 10–15 minutes or until the chicken reaches an internal temperature of 165°F. Remove chicken from pan and let rest for 5 minutes before serving.
Heat the Path of Life Tuscan Quinoa per the package instructions.
While chicken is resting, add the remaining olive oil to the pan and return to medium heat. Add the garlic and sauté until just beginning to brown. Add the onion and bell pepper and sauté for 2–3 minutes until softened. Add the spinach and basil and toss to wilt.
Place the spinach mixture on a serving plate and top with the chicken. Serve with the Path of Life Tuscan Quinoa.