Cuban-style Chicken Breast with Harvest Blend Pasta, Garbanzos, and Quinoa
Most recipes for Cuban Pollo (chicken) call for the chicken served with a side of rice and beans. Why not all in one pot with a favorite Trader Joe’s “Harvest Blend” of couscous, orzo, baby garbanzos, and red quinoa? Marinating the chicken the night before makes this a quickie to prepare the next day.
4 servings
3 teaspoons garlic, minced, divided
2 ½ teaspoons dried oregano, divided
1½ teaspoons cumin
½ teaspoon ground allspice
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
¼ cup fresh orange juice
¼ cup fresh lime juice
3 tablespoons extra virgin olive oil, divided
3 large or 6 small boneless chicken breast halves
1 cup onion, small dice
1 pinch saffron, crumbled
1 tablespoon tomato paste
1 ¼ cup Trader Joe’s Harvest Blend
1 ¾ cup chicken broth or filtered water
2 tablespoons Italian parsley, chopped (optional)
4 lime wedges (optional)
Directions:
Mix two teaspoons garlic, one-and-half teaspoons oregano, cumin, allspice, black pepper, salt, orange juice, lime juice, and one tablespoon olive oil. Pound the chicken breasts to an even thickness. Toss the chicken breasts in the marinade in a glass baking dish. Marinate for at least one hour or overnight.
Add two tablespoons of olive oil to a non-reactive skillet over medium-high. When it shimmers, add the chicken breasts. Brown on both sides, about three minutes on each side. Remove to a plate.
In the same pan, add the onion and cook until soft, about two minutes. Stir in one teaspoon of garlic, and one teaspoon of oregano, saffron, and tomato paste. When blended, stir in the Harvest Blend. Add the chicken broth or water and bring to a boil. Turn the heat down to a simmer. Place the chicken breasts on top and cover the pan. Cook until softened, about ten to thirteen minutes.
Serve hot, sprinkled with parsley and a lime wedge on the side.
Cuban-style Chicken Breast with Harvest Blend Pasta, Garbanzos, and Quinoa
Ingredients
- 3 teaspoons garlic, minced, divided
- 2 ½ teaspoons dried oregano, divided
- 1½ teaspoons cumin
- ½ teaspoon ground allspice
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- ¼ cup fresh orange juice
- ¼ cup fresh lime juice
- 3 tablespoons extra virgin olive oil, divided
- 3 large or 6 small boneless chicken breast halves
- 1 cup onion, small dice
- 1 pinch saffron, crumbled
- 1 tablespoon tomato paste
- 1 ¼ cup Trader Joe’s Harvest Blend
- 1 ¾ cup chicken broth or filtered water
- 2 tablespoons Italian parsley, chopped (optional)
- 4 lime wedges (optional)
Instructions
- Mix two teaspoons garlic, one-and-half teaspoons oregano, cumin, allspice, black pepper, salt, orange juice, lime juice, and one tablespoon olive oil. Pound the chicken breasts to an even thickness. Toss the chicken breasts in the marinade in a glass baking dish. Marinate for at least one hour or overnight.
- Add two tablespoons of olive oil to a non-reactive skillet over medium-high. When it shimmers, add the chicken breasts. Brown on both sides, about three minutes on each side. Remove to a plate.
- In the same pan, add the onion and cook until soft, about two minutes. Stir in one teaspoon of garlic, and one teaspoon of oregano, saffron, and tomato paste. When blended, stir in the Harvest Blend. Add the chicken broth or water and bring to a boil. Turn the heat down to a simmer. Place the chicken breasts on top and cover the pan. Cook until softened, about ten to thirteen minutes.
- Serve hot, sprinkled with parsley and a lime wedge on the side.
Nutrition Facts
Calories
345.13Fat (grams)
10.7 gSat. Fat (grams)
1.71 gCarbs (grams)
33.08 gFiber (grams)
3.59 gNet carbs
29.46 gSugar (grams)
3.88 gProtein (grams)
30.26 gSodium (milligrams)
509.62 mgCholesterol (grams)
73.69 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.