Chef Mark McKinney UT Medical Center
4 large, ripe bell peppers- red, green, orange, yellow- julienne
1 large yellow onion, julienne
1/3 cup balsamic vinegar
2 tsps whole grain mustard
1/4 cup extra virgin olive oil
1/4 cup chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon fresh chopped basil
1/2 tsp fresh thyme
1/2 tsp fresh chopped rosemary
4 fresh split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste
One 8 oz. package quinoa pasta, cooked to manufacturers suggestion.
Preheat oven to 375 deg. Toss the pepper and onion slices in a large bowl. In a large measuring cup combine balsamic vinegar, mustard, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat. Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 35 to 45 minutes. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. Baste occasionally during baking. Divide cooked pasta on serving plate and place chicken and vegetables on top. Serves 4.