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06 February, 2013

Gluten-free Basil Lemon Chicken Meal.

Once a while I would like to cook a meal for myself and enjoy its nice presentation before I dig in.  Today's main course is Basil Lemon Chicken. I gathered that idea from doing grocery shopping. Normally the supermarket sells pre-packaged lemon basil chicken and I thought why don't I do that myself at home.  And since this is gluten-free meal, rest of the ingredients are carefully selected. 


Lemon basil chicken: Skinless and boneless chicken thighs, 1 lemon and extra slices, whole basil and chopped basil, dash salt and pepper, and some olive oil.

Instruction:
preheat oven 400F 

1. Quinoa
Use 2:1 liquid and quinoa ratio to cook quinoa for 20 mins. You will have a fluffy quinoa. 

2. Pan fry basil lemon chicken 2 mins in both side when you have that pretty brown coloring. Transfer chicken to a oven-proof dish and bake 15 mins. 

3. Heat Balsamic vinegar on the stove in "high" in the pan and whisk constantly to prevent burning (I use medium instead). Wait till it reduced its volumn like syrup. Set aside.  

4. Sauté' mushroom of your choice and season with salt and pepper. 

5. Boil Edemame and mix it with quinoa ( I don't season them but a little salt is fine.) 

6 Assemble freshly cut avocado, mushroom, chicken in one plate and place quinoa/Edemame salad in separated plate, and drizzle balsamic vinegar reduction on top of chicken before serve. 

Bon Appétit

Lemon basil chicken with balsamic vinegar reduction/quinoa + edamame salad/chef's mushroom/fresh avocado 

Eat Large, enjoy life!
xoxo Rachel 


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