Italian Roasted Summer Vegetables w/Chicken

 or mGoing to the garden to gather ingredients for a summertime meal is a wonderful feeling. Being able to go garden to table in a matter of minutes, knowing you're feeding your body with the healthiest of foods. Try this simple meal that tastes like it took hours to prepare. 

Two chicken breasts (trimmed)
One cup of quinoa
Summer roasted vegetables (zucchini, egg plant, carrots or other vegetables)
Cool vegetables (cucumber and tomato chopped) 
Feta cheese or mozzarella (your call)
Fresh basil
Balsamic Vinaigrette
Oregano Vinaigrette for roasting vegetables

It’s a 20/20/20 cooking formula with 10 minutes prep time

Cut chicken breasts in chunks (salt and pepper), saute’ over medium heat in a pat of butter and a teaspoon of EVOO (Extra Virgin Olive Oil). Approximately 20 minutes until golden brown.

Preheat the oven to 400 degrees.Chop vegetables into chunks and place in a bowl. Add Oregano Vinaigrette and mix (vinaigrette recipe below). Roast for 15 - 20 minutes.

Follow the directions for the quinoa. Rinse the quinoa. Bring  a cup of water and a cup of chicken broth to a boil. Add the quinoa to the boiling mixture. Once at a second boil, simmer with the lid on the pot for 15 - 20 minutes. Fluff with a fork. 

Oregano Vinaigrette:
¼ cup EVOO
¼ cup of Rice Vinegar
Teaspoon of oregano
½ teaspoon of basil
½ teaspoon of Dijon mustard
¼ teaspoon of minced garlic
Salt to taste
Shake well in bottle

Balsamic Vinaigrette:
One part Balsamic Vinegar
Two parts EVOO
For this recipe, use ¼ cup Balsamic Vinegar and ½ cup EVOO, Shake in Bottle (use your preference).

Assembly:

​Quinoa
Roasted Vegetables
Saute’ Chicken
Cucumber and Tomato
Feta Cheese or Mozzarella
Balsamic Vinaigrette
Fresh Basil