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CLAIRE'S BALSAMIC CHICKEN AND QUINOA

Gluten-Free Nutrition Guide
by Tricia Thompson
This recipe is courtesy of Jane Roberts, who like her three children, Andrew, Emily, and Claire, has celiac disease. Thank you also to Jane's sister Carol Shilson, executive director of the University of Chicago Celiac Disease Center, for putting us in touch. This recipe is a tasty alternative to chicken and rice.
Makes 4 servings

INGREDIENTS

Balsamic Chicken
• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 3 tablespoons sugar
• 3 tablespoons ketchup
• 1 tablespoon gluten-free Worcestershire sauce
• 2 medium scallions, diced
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1 teaspoon gluten-free dry mustard
• 1 medium garlic clove, crushed
• Tabasco to taste
• 2 whole boneless, skinless chicken breasts

Quinoa
• 1 cup uncooked quinoa
• 2 cups water or gluten-free chicken broth
• 1 tablespoon plus 1 teaspoon olive oil
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, crushed
• 1 tablespoon dried basil
• 1/4 cup pine nuts
 

DIRECTIONS

Mix together a marinade of 1 cup olive oil and the balsamic vinegar, sugar, ketchup, Worcestershire sauce, scallions, salt, cracked pepper, mustard, garlic, and Tabasco. Add chicken, and marinate 1 to 2 hours.

Preheat oven to 350°F. Place marinated chicken in a 13" X 9" or 8" X 8" baking pan, and bake 30 to 40 minutes until cooked through. Slice into strips, and serve over quinoa.

Boil quinoa 5 to 10 minutes in water or broth to which 1 teaspoon olive oil has been added; reduce heat, and simmer, stirring until fluffy. Add remaining tablespoon of olive oil as needed while stirring. Add yellow and red peppers, garlic, basil, and pine nuts.