Mozzarella, Tomato & Balsamic Chicken, Broccolini & Quinoa

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Peel and mince garlic. Pick basil leaves, discarding stems. Trim ends of broccolini and cut in half. Pat dry chicken with paper towel and place in a bowl with half the garlic, half Tsp of herb seasoning and 1 TBS olive oil. Season with salt and pepper and set aside to marinate.

Bake Chicken & Tomato:

Add cherry tomatoes, remaining garlic, remaining herb seasoning, honey, balsamic vinegar to a baking dish, along with a big pinch of salt and pepper. Add a few basil leaves roughly torn (reserving some for garnish) and stir to combine. Move tomatoes around the edges and place the chicken breasts in the centre. Bake uncovered for 18 minutes or until the chicken is almost cooked through.

Cook Quinoa:

Wash quinoa well under cold water in a fine strainer, gently rubbing the seeds together with your hands to remove any remaining residue. Place quinoa in a pot with chicken stock concentrate, 1 cup water and bring to the boil. Reduce heat and simmer for about 15 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Add Broccolini & Mozzarella:

After the chicken has been baking for 18 minutes, carefully remove dish from the oven (trying not to drool, it'll smell amazing). Add the broccolini around the edges of the oven dish and mozzarella cheese over the chicken breasts and return to the oven just long enough for the cheese to melt (about 10 more minutes).

You Plate It:

Divide quinoa between plates and serve with chicken and vegetables alongside. Spoon over sauce from the baking dish and garnish with reserved basil.