Author Notes
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
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Ingredients
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1
Fennel bulb
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1 pound
Skinless chicken breast
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2 cups
Red quinoa
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2 handfuls
Baby arugula
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1 cup
Medium diced tomatoes
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1 tablespoon
Sherry wine vinegar
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1 teaspoon
Extra virgin olive oil
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1 tablespoon
Cannoli oil
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3 cups
Low sodium chicken stock
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1 pinch
Salt
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1 pinch
Fresh ground pepper
Directions
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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
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Meanwhile in a heavy gauge sauce pan add quinoa, chicken stock, salt and pepper and cook for about 15 minutes
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Preheat grill pan on medium high heat, season chicken breast with salt and pepper and grill both sides until internal temperature reaches 160 degrees
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When quinoa,fennel and chicken are complete, place in a non-reactive metal bowl and add baby arugula, chopped tomatoes, sherry vinegar.
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Toss with extra virgin olive oil, salt and pepper.
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Place in 4 separate serving bowls and garnish with fennel fronds. Enjoy!
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