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December, 2013:

Chicken Thighs with Chunky Tomato Sauce and Red Bulgar/Quinoa

MakingDinner

Got this one from a book of quick fix recipies. I’ve modified it a bit. Seriously good.

I don’t know how much I currently like the photos being put in the post like this. I’ll probably find a different plug in to do it differently next time.

Chicken Thighs with Chunky Tomato Sauce and Red Bulgar/Quinoa

Prep time: 10 mins
cook: 20ish mins

4-6 servings

1 cup of quick fix red bulgar/quinoa (can us other grain – i.e. couscous or rice)
1 cup of water
1 cup of chicken broth (fat free, low sodium)
2 lbs boneless skinless chicken thighs
Greek Seasoning [I used Cavender’s]
2 tbsp olive oil
2 med zucchini
1 med yellow squash

1 sm onion
1 (14.5 oz) fire-roasted tomatoes with garlic, undrained
2 tbsp cold butter [Use some sort of high quality butter/olive oil sub.]
1 tbsp red wine vinegar
1/2 tsp. pepper

  1. Lay out chicken thighs and season with greek seasoning. don’t be stingy and don’t over do it. Set aside.
  2. Wash and chop up zucchini and squash. Dice up onion. Set aside.
  3. Heat large skillet, med-high heat, with olive oil.
  4. Cook chicken in skillet. 4 mins a side. [That would be 8 mins total…]
  5. Remove chicken from skillet, and keep warm.
  6. Reduce skillet heat to medium and add veggies and onions to skillet. Sauté for about 2-3 mins.
  7. Quickly throw water, chicken broth and bulgar/quinoa together and set on stove. Follow package directions. (Cooking of this should take about 10 mins)
  8. Add undrained canned fire roasted tomatoes to skillet with veggies. Stir regularly, for about 7-10 mins. Remove skillet from heat and then stir in butter, red wine vinegar and pepper.
  9. Fluff bulgar/quinoa. Distribute out to plates.
  10. Put chicken on top of bulgar/quinoa.
  11. Top with zucchini/squash/onion mixture.