This dish was inspired by my sister who has celiac disease. She is always looking for alternatives to the usual gluten free recipes. This dish packs a whole lot of punch with the sherry vinaigrette, yet maintains a subtly of textures with the remaining components —Jason Nejberger
Skinless chicken breast
Medium diced tomatoes
Sherry wine vinegar
Extra virgin olive oil
Low sodium chicken stock
Fresh ground pepper
In This Recipe
Thinly slice fennel bulb and toss with extra virgin olive oil, salt and pepper. Place on sheet pan and spread evenly. Roast in oven for approximately 15 minutes
Meanwhile in a heavy gauge sauce pan add quinoa, chicken stock, salt and pepper and cook for about 15 minutes
Preheat grill pan on medium high heat, season chicken breast with salt and pepper and grill both sides until internal temperature reaches 160 degrees
When quinoa,fennel and chicken are complete, place in a non-reactive metal bowl and add baby arugula, chopped tomatoes, sherry vinegar.
Toss with extra virgin olive oil, salt and pepper.
Place in 4 separate serving bowls and garnish with fennel fronds. Enjoy!