Chimichurri Quinoa Bowl

 

1 large bunch cilantro, leaves picked from the stems

1 sprig fresh oregano

1/2 tsp salt

1/4 c. olive oil

3 Tbsp red wine vinegar

4 cloves garlic

2 shallots

1/4 c. pickled jalapeno slices

black pepper

6 oz. fresh baby spinach, chopped

 2 chicken breasts

3 c. cooked quinoa, hot

Pre-heat the oven to 400. 

Combine 2 Tbsp. olive oil, vinegar, salt, garlic cloves, shallots, jalapeno slices, and black pepper in a blender. Pulse until mostly smooth and vegetables are chopped. Add the cilantro and oregano and blend until well chopped but not smooth, scraping down the sides as needed.

Trim the chicken and cut in half lengthwise. Top each of the four chicken pieces with and eighth of the cilantro mix. Bake at 400 until the chicken is cook through and bits of the cilantro start to brown.

Remove from oven and slice.

Meanwhile, add remaining olive oil to the remaining chimichurri sauce. Add the sauce to a large frying pan along with the spinach. Cook the spinach over medium heat until dark brown, stirring constantly. 

Layer in bowls 3/4 c. cooked quinoa, a quarter of the spinach, and 1 piece of chicken.

Enjoy!