Chicken & Beets with Quinoa & Caramelized Onions

The Mr. and I were trying to think of a clever name for this dish and he suggested “Chicken Beaters”……….because it’s chicken and beets…..you know, like egg beaters? hahahahahaha Oh we are so corny lol  Instead you are stuck with a name that’s admittedly way too long but doesn’t make you think of eggs.  So yea, there ya go :-)

Anyways, on Monday I shared the recipe for a colorful side salad, and today I’m sharing an entree option to go with the salad. 

Ingredients:
3 medium beets, peeled & diced
EVOO
sea salt, to taste
pepper, to taste
1-2 tbs coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tsp organic maple syrup
1 lb chicken tenders, lightly salted & peppered

3/4 cup quinoa
1.5 cups vegetable stock
2 clementines or 1 medium orange, juiced
1/2 tsp dried rosemary
4 ounces feta, for garnish

Don’t you love it when dinner starts like this?

YUMMMMMMMMMMM

Directions:

1. Preheat oven to 350 degrees. Put beets on a baking sheet and lightly drizzle EVOO, sea salt, & pepper on top. Let roast for 20 minutes, then stir, and roast again for 20 more minutes.
2. Meanwhile, in a saute pan (I use a cast iron skillet) on low-­medium heat, add coconut oil, onions, garlic, maple syrup and a big pinch of sea salt.  Stir occasionally until the onions are translucent, about 10-15 minutes.
3. When the onions are done, remove from the pan, and using the same pan, add chicken and saute until done on both sides.  If you need to, you can add another tbs of coconut oil so that the chicken doesn’t stick.
4. While the chicken is cooking, add vegetable stock and quinoa to a saucepan and bring to a boil.  Once boiling for a minute or so, put the lid on and turn the heat down to low for about 10 minutes.  Then fluff quinoa with a fork.
5. Once the beets, chicken, and quinoa are done, toss everything together and add the onion mixture, orange juice, rosemary, and garnish with feta.
6. Enjoy!

Serve with this colorful side salad!