(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Balsamic Chicken and Quinoa



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free magazines and other publications for qualified professionals



Gluten-Free Nutrition Guide
by Tricia Thompson
This recipe is courtesy of Jane Roberts, who like her three children, Andrew, Emily, and Claire, has celiac disease. Thank you also to Jane's sister Carol Shilson, executive director of the University of Chicago Celiac Disease Center, for putting us in touch. This recipe is a tasty alternative to chicken and rice.
Makes 4 servings


    Balsamic Chicken
    • 1 cup olive oil
    • 1/2 cup balsamic vinegar
    • 3 tablespoons sugar
    • 3 tablespoons ketchup
    • 1 tablespoon gluten-free Worcestershire sauce
    • 2 medium scallions, diced
    • 1 teaspoon salt
    • 1/2 teaspoon cracked pepper
    • 1 teaspoon gluten-free dry mustard
    • 1 medium garlic clove, crushed
    • Tabasco to taste
    • 2 whole boneless, skinless chicken breasts

    • 1 cup uncooked quinoa
    • 2 cups water or gluten-free chicken broth
    • 1 tablespoon plus 1 teaspoon olive oil
    • 1 yellow bell pepper, diced
    • 1 red bell pepper, diced
    • 2 cloves garlic, crushed
    • 1 tablespoon dried basil
    • 1/4 cup pine nuts


Mix together a marinade of 1 cup olive oil and the balsamic vinegar, sugar, ketchup, Worcestershire sauce, scallions, salt, cracked pepper, mustard, garlic, and Tabasco. Add chicken, and marinate 1 to 2 hours.

Preheat oven to 350°F. Place marinated chicken in a 13" X 9" or 8" X 8" baking pan, and bake 30 to 40 minutes until cooked through. Slice into strips, and serve over quinoa.

Boil quinoa 5 to 10 minutes in water or broth to which 1 teaspoon olive oil has been added; reduce heat, and simmer, stirring until fluffy. Add remaining tablespoon of olive oil as needed while stirring. Add yellow and red peppers, garlic, basil, and pine nuts.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.