{"id":9843,"date":"2011-12-02T17:22:47","date_gmt":"2011-12-02T22:22:47","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9843"},"modified":"2016-04-18T22:09:38","modified_gmt":"2016-04-19T02:09:38","slug":"pan-fried-chicken-and-quinoa-with-butternut-squash-and-spinach","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/pan-fried-chicken-and-quinoa-with-butternut-squash-and-spinach\/","title":{"rendered":"Pan Fried Chicken and Quinoa with Butternut Squash and Spinach"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9847\" title=\"quinoa salad with chicken cutlets\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-with-chicken-cutlets.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-with-chicken-cutlets.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-with-chicken-cutlets-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">Mildly flavored yet a remarkable dish&#8230;<\/p>\n<p style=\"text-align: left;\">Before I start cooking, I always peek into my refrigerator and pantry, most of the times I go with the ingredients available at that time and try to season it, combine it and cook it. The other day, I had butternut squash and spinach in my refrigerator, quinoa in my pantry and chicken breasts in my freezer and I challenged myself \u00a0to make a delicious dinner with these. Ever since I tried quinoa, I&#8217;ve fallen head over heels for it, even though it tastes blant by itself I love the crunchy and nutty flavor of it. With butternut squash, I tend to make <a href=\"http:\/\/www.thasneen.com\/cooking\/butternut-squash-soup-topped-with-sweet-and-spicy-walnuts\/\" target=\"_blank\">soups<\/a>, sweets and sometimes just bake till it turns caramelized. Spinach, a versatile green that I add to almost everything, love spinach scrambled eggs.<\/p>\n<p style=\"text-align: left;\">This time, I wanted to add very less spices and keep it mild. For making this dish, I&#8217;ve only used ground pepper and salt. I thought it would turn out to be a blant dish, surprisingly it tasted so good. Boiled butternut squash has a sweet taste, so when combined with quinoa, it imparted a mildly sweet taste to the dish. Pan fried the chicken and served it with quinoa.<\/p>\n<p style=\"text-align: left;\"><strong>Pan fried chicken and Quinoa with butternut squash and spinach<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For Pan frying chicken:<\/strong><\/p>\n<ul>\n<li>Chicken breasts, halved vertically- 4<\/li>\n<li>Ground pepper<\/li>\n<li>Salt<\/li>\n<li>Olive oil- 1-2 tbsp\/batch<\/li>\n<\/ul>\n<p><strong>For making quinoa:<\/strong><\/p>\n<ul>\n<li>Quinoa- 1 1\/2 cups<\/li>\n<li>Water- 3 cups<\/li>\n<li>Butternut squash, cubed- 1<\/li>\n<li>Spinach- 1 bunch<\/li>\n<li>Ground pepper- 1\/2 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>Cut the chicken breasts vertically into halves, season both sides with ground pepper and salt.<\/li>\n<li>Place a non-stick pan over medium heat, add 1-2 tbsp olive oil.<\/li>\n<li>Place the chicken breasts without crowding them.<\/li>\n<li>Cook covered till all the water has evaporated, flip to the other side and let it turn golden brown on both sides.<\/li>\n<li>Transfer to a plate and cook the rest of the chicken.<\/li>\n<li>If you want you could bake the chicken instead of pan frying it.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9848\" title=\"cooked chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ol>\n<p><strong>Making quinoa:<\/strong><\/p>\n<ol>\n<li>Rinse the quinoa taken in a strainer under running water, this is to remove any bitter taste from it.<\/li>\n<li>Heat a large pan, add 3 cups water to it and add quinoa to it. Season with little salt.<\/li>\n<li>Cook the quinoa over medium heat till all the water has dried off, about 15 to 20 minutes, keep aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9849\" title=\"cooking quinoa\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-quinoa.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-quinoa.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-quinoa-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-quinoa-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Cube the butternut squash, cook it covered after adding 1\/4 cup water to it. Cook till it is fork tender.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9850\" title=\"cooked butternut squash\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-butternut-squash.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-butternut-squash.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-butternut-squash-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooked-butternut-squash-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>After pan frying the chicken, use the same pan to saute the spinach.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9851\" title=\"cooking spinach\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-spinach.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-spinach.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-spinach-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/cooking-spinach-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Cook the spinach till it starts to wilt, about 3-5 minutes, keep aside.<\/li>\n<li>Combine the cooked quinoa with cooked butternut squash, sauteed spinach.<\/li>\n<li>Season with ground pepper and salt, combine well.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9852 size-full\" title=\"Quinoa salad\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place quinoa on a plate, top it with pan fried chicken breasts and serve while it&#8217;s warm.<\/li>\n<\/ol>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>If you want the quinoa to be flavorful, cook it in chicken stock instead of water.<\/li>\n<li>Vegetarians can serve the quinoa dish as a side.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/12\/quinoa-salad-with-chicken-cutlets.jpg\" \/>\n<div class=\"item ERName\">Pan Fried Chicken and Quinoa with Butternut Squash and Spinach<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Pan frying chicken[\/b]<\/li>\n<li class=\"ingredient\">Chicken breasts, halved vertically- 4<\/li>\n<li class=\"ingredient\">Ground pepper<\/li>\n<li class=\"ingredient\">Salt<\/li>\n<li class=\"ingredient\">Olive oil- 1-2 tbsp\/batch<\/li>\n<li class=\"ERSeparator\">[b]For making quinoa[\/b]<\/li>\n<li class=\"ingredient\">Quinoa- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Water- 3 cups<\/li>\n<li class=\"ingredient\">Butternut squash, cubed- 1<\/li>\n<li class=\"ingredient\">Spinach- 1 bunch<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Cut the chicken breasts vertically into halves, season both sides with ground pepper and salt.<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add 1-2 tbsp olive oil.<\/li>\n<li class=\"instruction\">Place the chicken breasts without crowding them.<\/li>\n<li class=\"instruction\">Cook covered till all the water has evaporated, flip to the other side and let it turn golden brown on both sides.<\/li>\n<li class=\"instruction\">Transfer to a plate and cook the rest of the chicken.<\/li>\n<li class=\"instruction\">If you want you could bake the chicken instead of pan frying it.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making quinoa[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Rinse the quinoa taken in a strainer under running water, this is to remove any bitter taste from it.<\/li>\n<li class=\"instruction\">Heat a large pan, add 3 cups water to it and add quinoa to it. Season with little salt.<\/li>\n<li class=\"instruction\">Cook the quinoa over medium heat till all the water has dried off, about 15-20 minutes, keep aside.<\/li>\n<li class=\"instruction\">Cube the butternut squash, cook it covered after adding 1\/4 cup water to it. Cook till it is fork tender.<\/li>\n<li class=\"instruction\">After pan frying the chicken, use the same pan to saute the spinach.<\/li>\n<li class=\"instruction\">Cook the spinach till it starts to wilt, about 3-5 minutes, keep aside.<\/li>\n<li class=\"instruction\">Combine the cooked quinoa with cooked butternut squash, sauteed spinach.<\/li>\n<li class=\"instruction\">Season with ground pepper and salt, combine well.<\/li>\n<li class=\"instruction\">Place quinoa on a plate, top it with pan fried chicken breasts and serve while it&#8217;s warm.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If you want the quinoa to be flavorful, cook it in chicken stock instead of water.[br] Vegetarians can serve the quinoa dish as a side.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mildly flavored yet a remarkable dish&#8230; Before I start cooking, I always peek into my refrigerator and pantry, most of the times I go with the ingredients available at that time and try to season it, combine it and cook it. The other day, I had butternut squash and spinach in my refrigerator, quinoa in &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9847,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,342,472,877,91,85,560,353],"tags":[514,590],"class_list":["post-9843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-butternut-squash-by-ingredient","category-gluten-free","category-high-proteinlow-carb","category-main-dish-for-lunch-or-dinner","category-quick-fix-meals","category-quinoa","category-spinach-by-ingredient","tag-gluten-free-2","tag-quinoa-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9843"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9847"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}