Blackened Chicken with Apple Almond Quinoa Ingredients
- 6 oz fresh skinless chicken breast
- ½ oz black pepper
- 2 oz garlic powder
- 2 oz onion powder
- 6 oz paprika
- ¼ oz cayenne pepper
- ½ oz white pepper
- 1 oz ground thyme
- ½ oz ground sage
- 3 oz quinoa
- 6 oz salt-free vegetable stock
- 3 oz apple sections, sliced with skin-on
- 2 oz fresh peas
- 1 oz minced garlic
- 1 oz minced onion
- ½ tsp blackened seasoning
- 2 oz sliced almonds
- 1 oz wine or water
- ½ oz oil
Blackened Chicken with Apple Almond Quinoa Preparation
Mix all seasoning in separate bowl to create salt-free blackened seasoning. Dust chicken breast on both sides with blackened seasoning. Place oil in pan on medium high and sear chicken breast for 3 minutes on each side. Remove chicken. Place apple slices, garlic, onion and peas in skillet. In separate pan spray with zero-fat spray at medium-high heat. In separate pot place stock and quinoa. Heat until boiling and reduce and cover. Place almonds in pan and toss until lightly brown (watch carefully as they will burn without turning). In separate mixing bowl place cooked quinoa, apples, garlic, onion, peas in pan and top with almonds.
Apple Raisin Chutney Ingredients
- 2 oz diced apple
- 2 oz natural apple sauce
- 1 oz finely diced onion
- ½ oz diced garlic
- 1 oz diced green onion
- 1 oz local honey
- ½ oz curry powder
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 oz apple cider vinegar
- 1 oz raisins
Apple Raisin Chutney Preparation
Place all ingredients in a mixing bowl and toss thoroughly. Allow to sit and marinate.
Creole Mustard Greens Ingredients
- 3 large mustard green leaves
- 3 oz julienned onion
- 2 oz diced garlic
- 3 oz julienned red bell pepper
- ½ tsp black pepper
- Pinch crushed red pepper
- 2 oz unsweetened apple juice
- ½ tsp oil
Creole Mustard Greens Preparation
Place oil in pan with garlic, onion, bell pepper, black pepper, crushed red pepper and sear. Bring to side of pan and place leaves in pan. Sear without moving, other than to ensure they do not stick. Deglaze pan with apple juice and place leaves on plate first, then top with remainder.