Grain Silo Recipe

Inspired by Farmside Kitchen - Durham RTP

Time1h 15m

Serves2

Grilled chicken breast • choice of grain • classic roasted veggies • red onion • sliced cherry tomatoes • feta cheese • balsamic drizzle

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Ingredients

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Protein

2 pieces Chicken breast

Grains

1 cups Quinoa

Vegetables

1 medium Bell pepper (any color)

1 medium Zucchini

1 medium Carrot

1/2 medium Red onion

1 cups Cherry tomatoes

Dairy

1/2 cups Feta cheese

Condiments

2 tbs Balsamic glaze

Spices

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Method

Preparation

Prepare the Chicken

Marinate the chicken breast in olive oil, salt, pepper, garlic powder, and paprika for at least 30 minutes.

Cook the Quinoa

Rinse 1 cup of quinoa under cold water. In a pot, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.

Grilling and Roasting

Grill the Chicken

Preheat the grill to medium heat. Grill the marinated chicken breast for about 6-7 minutes on each side or until cooked through and juices run clear.

Roast the Vegetables

Preheat the oven to 400°F (200°C). Chop the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes, or until tender. Add halved cherry tomatoes during the last 5 minutes of roasting.

Assembly

Assemble the Dish

On a plate, layer the cooked quinoa, sliced grilled chicken, roasted vegetables, and sprinkle with feta cheese. Drizzle with balsamic glaze before serving.