Orange Chicken over Apricot Spinach Quinoa

Last night dinner was a home run! I love cooking savory dishes with sweet, fruit flavors and this one delivers. If you are not a fan of quinoa, use brown rice or barley instead. 

Orange Chicken over Apricot Spinach Quinoa

Chicken Marinade

1/2 cup extra virgin olive oil

2 tbsp orange zest

1/2 cup fresh orange juice

1 tsp red pepper flakes (optional)

2 garlic cloves, minced

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4 chicken breasts

Salt and pepper

4 cups cooked quinoa

2/3 cup low sodium chicken broth

1/2 cup dried apricots, chopped

2 teaspoon red wine vinegar

3 cups fresh spinach

1/2 cup chopped walnuts

1. Prepare marinade by adding all ingredients to a ziploc bag. Add chicken and let marinate in refrigerator for at least 4 hours. 
2. Heat a large skillet over medium heat. Remove chicken from the marinade and shake off excess marinade; season with salt and pepper. Cook until done, about 8 minutes per side (depending on thickness). Add excess marinade and swirl in pan to loosen bits on the bottom. Transfer chicken and juice to a seperate plate.
3. Add the quinoa, broth, apricots and vinegar to skillet. Cook until liquid is absorbed. Remove from heat and stir in spinach. Divide among 4 bowls and top with cooked, sliced chicken and remaining juice and walnuts.