Quinoa stuffed zucchinis with roasted tomatoes and poached chicken
- servings: 4
- Additional info: The recipe uses 3 preparations that can be made ahead of time in greater quantities to be used in different meals throughout the week. The recipe may appear long and complicated at first glance but is really quite simple and quick once all the preparations. The tomatoes and quinoa can also be frozen.
*Only 4 tomatoes are needed for the recipe. Following is the recipe for 10 – 12 tomatoes for a 12” x 17“ baking sheet. Use these roasted tomatoes on pasta or salads. Freeze flat with cooking juices in Ziploc bags for future use.
INGREDIENTS
Imperial
Ingredient Metric
2 cup
Cooked white and red quinoa (add laurel leaves to your cooking water for flavour)
500 ml
4 medium
Zucchinis (medium, 1 per person)
4
1 cup
Diced red, orange and yellow bell peppers
250 ml
3/4 cup
Le Grec Italian Dressing
200 ml
10-12
Italian tomatoes
10-12
1/3 cup
Le Grec Original dressing
80 ml
2 piece
Chicken breasts, approximately 200 g each
200 grams
2 table spoon
Old fashioned mustard
30 ml
1/3 cup
Le Grec Original dressing
80 ml
1/2 cup
Chicken broth
125 ml
PREPARATION
- Preparation for the roasted tomatoes
- 1. Preheat the oven to 400°F (200°C)
- 2. Wash the tomatoes and cut a thin slice off the stalk end (this will help peel them once roasted). Cut in halves lengthwise and lay, flesh down, on the baking sheet.
- 3. Add Le Grec Original dressing.
- 4. Bake for 15 minutes and lower the oven to 300°F (150°C) for another 15 minutes. Adjust cooking time to tomatoe size. You want the peel to blister and detach from the flesh and the tomatoes to be soft. If cooked too fast, the flesh will remain firm and not as sweet.
- 5. Take out of the oven and let cool.
- 6. Peel off the skins.
- 7. Keep 8 halves for the zucchinis.
- Can keep in the refrigerator with cooking oil, garlic and rosemary for 3 to 4 days.
- Preparation for the chicken
- 1. In a deep dish, mix the mustard and the Le Grec Original dressing. Add the chicken breast pieces. Cover and refrigerate to marinate for 20 minutes to 2 hours.
- 2. In a deep pan, place the chicken pieces and marinade. Add ½ cup of chicken broth to cover the meat.
- 3. Cover to bring to a boil and then lower the heat to simmer.
- 4. Cook for at least 10 more minutes, covered at a simmer. Check for doneness by making a small cut in a thicker part – the flesh should be white with no pink left.
- 5. Remove from cooking liquid and let rest for 5 to 10 minutes before cutting in bite size pieces. You can keep any leftover chicken in the cold cooking liquid for 2-3 days in the refrigerator.
- Preparation for the zucchinis
- 1. Preheat the oven to 350°F (180°C).
- 2. Wash the zucchinis and cut in half lengthwise without peeling.
- 3. Scoop out keeping 1 cm of flesh around.
- 4. Chop the scooped-out pulp.
- 5. Place the zucchini in a baking sheet. Season with salt and pepper.
- 6. In a bowl: mix together the pulp, diced peppers and Le Grec Italian dressing with the cooked quinoa.
- 7. Stuff the zucchini with the mix, add a few pieces of roasted tomatoes and bake for 15 to 20 minutes
or until the zucchini are soft but not overcooked (they will release too much water and not hold their shape if overcooked).
- Assembly
- Place the cooked zucchini on plates and garnish with pieces of poached chicken.
NOTES
| Imperial | Metric | |
|---|---|---|
| 2 cup | Cooked white and red quinoa (add laurel leaves to your cooking water for flavour) | 500 ml |
| 4 medium | Zucchinis (medium, 1 per person) | 4 |
| 1 cup | Diced red, orange and yellow bell peppers | 250 ml |
| 3/4 cup | Le Grec Italian Dressing | 200 ml |
| 10-12 | Italian tomatoes | 10-12 |
| 1/3 cup | Le Grec Original dressing | 80 ml |
| 2 piece | Chicken breasts, approximately 200 g each | 200 grams |
| 2 table spoon | Old fashioned mustard | 30 ml |
| 1/3 cup | Le Grec Original dressing | 80 ml |
| 1/2 cup | Chicken broth | 125 ml |
PREPARATION
- Preparation for the roasted tomatoes
- 1. Preheat the oven to 400°F (200°C)
- 2. Wash the tomatoes and cut a thin slice off the stalk end (this will help peel them once roasted). Cut in halves lengthwise and lay, flesh down, on the baking sheet.
- 3. Add Le Grec Original dressing.
- 4. Bake for 15 minutes and lower the oven to 300°F (150°C) for another 15 minutes. Adjust cooking time to tomatoe size. You want the peel to blister and detach from the flesh and the tomatoes to be soft. If cooked too fast, the flesh will remain firm and not as sweet.
- 5. Take out of the oven and let cool.
- 6. Peel off the skins.
- 7. Keep 8 halves for the zucchinis.
- Can keep in the refrigerator with cooking oil, garlic and rosemary for 3 to 4 days.
- Preparation for the chicken
- 1. In a deep dish, mix the mustard and the Le Grec Original dressing. Add the chicken breast pieces. Cover and refrigerate to marinate for 20 minutes to 2 hours.
- 2. In a deep pan, place the chicken pieces and marinade. Add ½ cup of chicken broth to cover the meat.
- 3. Cover to bring to a boil and then lower the heat to simmer.
- 4. Cook for at least 10 more minutes, covered at a simmer. Check for doneness by making a small cut in a thicker part – the flesh should be white with no pink left.
- 5. Remove from cooking liquid and let rest for 5 to 10 minutes before cutting in bite size pieces. You can keep any leftover chicken in the cold cooking liquid for 2-3 days in the refrigerator.
- Preparation for the zucchinis
- 1. Preheat the oven to 350°F (180°C).
- 2. Wash the zucchinis and cut in half lengthwise without peeling.
- 3. Scoop out keeping 1 cm of flesh around.
- 4. Chop the scooped-out pulp.
- 5. Place the zucchini in a baking sheet. Season with salt and pepper.
- 6. In a bowl: mix together the pulp, diced peppers and Le Grec Italian dressing with the cooked quinoa.
- 7. Stuff the zucchini with the mix, add a few pieces of roasted tomatoes and bake for 15 to 20 minutes
or until the zucchini are soft but not overcooked (they will release too much water and not hold their shape if overcooked).
- Assembly
- Place the cooked zucchini on plates and garnish with pieces of poached chicken.
NOTES
Tip: Cook and freeze quinoa in portions to always have handy for Buddha bowls or to add to salads or other meals.
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
4
The recipe uses 3 preparations that can be made ahead of time in greater quantities to be used in different meals throughout the week. The recipe may appear long and complicated at first glance but is really quite simple and quick once all the preparations. The tomatoes and quinoa can also be frozen.
*Only 4 tomatoes are needed for the recipe. Following is the recipe for 10 – 12 tomatoes for a 12” x 17“ baking sheet. Use these roasted tomatoes on pasta or salads. Freeze flat with cooking juices in Ziploc bags for future use.
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 2 cup | Cooked white and red quinoa (add laurel leaves to your cooking water for flavour) | 500 ml |
| 4 medium | Zucchinis (medium, 1 per person) | 4 |
| 1 cup | Diced red, orange and yellow bell peppers | 250 ml |
| 3/4 cup | Le Grec Italian Dressing | 200 ml |
| 10-12 | Italian tomatoes | 10-12 |
| 1/3 cup | Le Grec Original dressing | 80 ml |
| 2 piece | Chicken breasts, approximately 200 g each | 200 grams |
| 2 table spoon | Old fashioned mustard | 30 ml |
| 1/3 cup | Le Grec Original dressing | 80 ml |
| 1/2 cup | Chicken broth | 125 ml |
PREPARATION
- Preparation for the roasted tomatoes
- 1. Preheat the oven to 400°F (200°C)
- 2. Wash the tomatoes and cut a thin slice off the stalk end (this will help peel them once roasted). Cut in halves lengthwise and lay, flesh down, on the baking sheet.
- 3. Add Le Grec Original dressing.
- 4. Bake for 15 minutes and lower the oven to 300°F (150°C) for another 15 minutes. Adjust cooking time to tomatoe size. You want the peel to blister and detach from the flesh and the tomatoes to be soft. If cooked too fast, the flesh will remain firm and not as sweet.
- 5. Take out of the oven and let cool.
- 6. Peel off the skins.
- 7. Keep 8 halves for the zucchinis.
- Can keep in the refrigerator with cooking oil, garlic and rosemary for 3 to 4 days.
- Preparation for the chicken
- 1. In a deep dish, mix the mustard and the Le Grec Original dressing. Add the chicken breast pieces. Cover and refrigerate to marinate for 20 minutes to 2 hours.
- 2. In a deep pan, place the chicken pieces and marinade. Add ½ cup of chicken broth to cover the meat.
- 3. Cover to bring to a boil and then lower the heat to simmer.
- 4. Cook for at least 10 more minutes, covered at a simmer. Check for doneness by making a small cut in a thicker part – the flesh should be white with no pink left.
- 5. Remove from cooking liquid and let rest for 5 to 10 minutes before cutting in bite size pieces. You can keep any leftover chicken in the cold cooking liquid for 2-3 days in the refrigerator.
- Preparation for the zucchinis
- 1. Preheat the oven to 350°F (180°C).
- 2. Wash the zucchinis and cut in half lengthwise without peeling.
- 3. Scoop out keeping 1 cm of flesh around.
- 4. Chop the scooped-out pulp.
- 5. Place the zucchini in a baking sheet. Season with salt and pepper.
- 6. In a bowl: mix together the pulp, diced peppers and Le Grec Italian dressing with the cooked quinoa.
- 7. Stuff the zucchini with the mix, add a few pieces of roasted tomatoes and bake for 15 to 20 minutes or until the zucchini are soft but not overcooked (they will release too much water and not hold their shape if overcooked).
- Assembly
- Place the cooked zucchini on plates and garnish with pieces of poached chicken.
NOTES
Tip: Cook and freeze quinoa in portions to always have handy for Buddha bowls or to add to salads or other meals.
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