This is an adaptation of a recipe from Clean Eating Magazine - it's got an eclectic set of ingredients, but they work together well. This is a fast, flavorful meal that will add flare to your weeknight repertoire.
Sesame Garlic Chicken, Spinach With Tahini Sauce and Roasted Peanut Quinoa4 4-oz. boneless, skinless chicken breasts 2 cloves of garlic, sliced 3 t. sesame seeds 6 T. lightly salted dry roasted peanuts, chopped coarsely 1 c. quinoa 2 c. low-sodium chicken stock 2 (16-oz.) bags of baby spinach, rinsed and drained Kosher salt and freshly ground black pepper
Tahini Sauce3 T. tahini 2 T. rice wine vinegar (unseasoned) 2 t. low-sodium soy sauce 2 t. agave nectar
Preheat the oven to 375 degrees. Place chicken on a foil-lined baking sheet. With a sharp knife, make 3 slits in each chicken breast, taking care not to cut all the way through the breast. Stuff the slits with garlic, dividing it evenly amongst the breasts. Sprinkle each breast with salt, pepper and the sesame seeds. Bake for 30 minutes, or until no longer pink.
Meanwhile, rinse the quinoa thoroughly with water and drain. Combine the quinoa with the stock in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover and cook until the liquid is absorbed, about 20 minutes. Add the peanuts to the quinoa and set aside.
Prepare the Tahini Sauce: In a bowl, whisk together the tahini, vinegar, soy sauce, agave nectar and 1 t. of water until smooth and combined.
Steam the spinach, either in the microwave or in a metal steamer insert for a saucepan.
To serve, mound a portion of quinoa in the center of each plate. Arrange the steamed spinach around and on top of the quinoa and drizzle some Tahini Sauce over the quinoa and the spinach. Place a chicken breast on top and serve.