Chicken with Balsamic reduction, Quinoa & Baby spinach

El Olivo's  Organic white quinoa cooked in Chicken with balsamic vinegar along with Baby spinach

INGREDIENTS

• Serves : 2-3
• Prep Time : 15 mins
• Cook Time : 15-20 mins

Chicken with balsamic reduction, quinoa & baby spinach

• 1 tablespoon olive oil
• 4 cloves garlic , chopped
• 2 boneless chicken thighs
• 110 grams baby spinach
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar
• 3 tomatoes, chopped
• ¼ cup El Olivo organic white quinoa, cooked

CHICKEN WITH BALSAMIC REDUCTION, QUINOA & BABY SPINACH

Heat the olive oil in a large saucepan over medium-high heat.
Add the chopped garlic and sauté. Add the chicken thighs and cook for about four minutes on each side until cooked through. Remove the chicken and set aside.
In the same pan, place the spinach and cook for a few minutes until the leaves wilt. Remove from the pan and set aside.
Lower the heat to medium, add the chicken broth and balsamic vinegar and stir, scraping the pan to remove any browned bits sticking to the bottom.
Add in the tomatoes, bring to a boil and simmer for about three-five minutes.
Place the cooked El Olivo Organic White Quinoa in a serving bowl. Place the spinach and chicken on the quinoa, top with the balsamic-tomato reduction and serve!

Reference:-eattreatonline.com