Roasted Chicken & Vegetables with Quinoa

Last night's dinner with full of lots of veggies!  In an effort to get more fruits and vegetables in my diet, I've been heaping them up in our dinners.  The thai noodle salad left David hungry for a bit more, so with this meal I tried to make something that would be a bit more "rib-sticking" and satisfying.  But, as David put it: "Its not satisfying like a cheeseburger, because its not a cheeseburger".  Good call :)

This meal actually used 2 more pans than I like to use on week day meals, but there isn't a lot of stirring or tending needed, so I didn't mind dirtying up a couple extra dishes - especially if I have someone else to help clean up the mess - thanks babe!

I tried to time everything so that it would finish about the same time:

• Preheat oven to 400.
• Bring 2 cups of chicken broth to a boil. 
• On a sheet pan, toss 1 chicken breast with a drizzle of sesame oil, garlic powder, onion powder & pepper.  
• Put in the oven for about 10 minutes.
• Once broth is boiling, put in 1 cup of rinsed quinoa. (See the Special Occasion Dinner post for more info about quinoa. Lower heat to a simmer and cover - cook for 15 minutes.
• When the 10 minutes on the chicken is up - make room on the sheet pan for 1 bunch of asparagus quartered and 1 head of broccoli cut into florets. Toss also with another round of sesame oil, garlic powder, onion powder and pepper.  Roast for another 10-15 minutes.
• When the quinoa has finished its 15 minutes - turn off the heat and let it sit for 10 minutes (to finish absorbing the liquid)
• Meanwhile - get a skillet pan ready with 1 clove of garlic cut into thin slices and just a bit of extra-virgin olive oil.
• When the veggies & chicken are nice and roasted, shred up the chicken with 2 forks.
• Wilt 1 bag of baby spinach in the skillet with the garlic & olive oil with a 1/4 cup or less of chicken stock.
• Combine veggies & shredded chicken in the skillet with the wilted spinach and toss to combine.
• Serve veggie mixture over quinoa and top with a touch of freshly grated parmesan cheese

It looks like a lot of steps and a lot of ingredients for a week-night dinner, but it came out well and was pretty satisfying for being a plate of green vegetables.  And it made plenty for lunch leftovers!