INGREDIENTS

• 2 chicken breasts
• 1 Tbspunsalted butter
• 1 Tbspolive oil
• 2 cloves fresh garlic
• 1 Tbspsoy
• 2 TbspsHoisin sauce
• 1 Tbspwater
• 1 cup cooked quinoa
• 2 cups cooked brown rice
• 2 cups baby spinach (half and half) wilted and raw
• handful fresh herbs
• fresh sliced lemon

INSTRUCTIONS

• Make sure the chicken breasts have reached room temperature or you wont get the same results.
• Rinse the chicken, place it on a flat surface like a board to make cutting easier.
• Pat the chicken breasts dry with a clean kitchen towel or tissue paper.
• Using a sharp knife, cut small slits into the chicken breasts (so not all the way through).
• Mix the soy, hoisin, water and finely chopped garlic in a small bowl. Place the chicken in a flat bowl so the sauce doesn’t spill out and get the chicken breasts into the bowl. Turn them over just once so that the sauce gets into the slits of the chicken and leave it in the bowl.
• Heat a non stick skillet on high heat and once it’s very hot add the butter and olive oil.
• Drop the chicken breasts into the hot skillet with the prepared garlic soy sauce. Add a tiny drop of water (a teaspoon) and swirl getting out any left over sauce or garlic in the bowl. Add it over the chicken.
• Let the chicken cook without turning it over for about 4 minutes on one side and turn it over let it cook the other side for another 3 to 4 minutes.
• While it cooks use a spoon to scoop the oil and sauce to baste the top of the chicken.
• Cook till golden brown.
• Remove from the heat and cover with foil while you assemble the serving bowl with quinoa, rice, spinach, fresh herbs and lemon slices.
• Serve the chicken with the remaining sauce over the chicken.