REALLY Tired of Chicken Soup but Still Recovering from the Stomach Flu Ginger Chicken and Quinoa

The stomach flu has reared it's ugly ahead. It is making it's rounds and insuring we all know it is back in town. I think we can all agree that this is NOT A GOOD THING. Just in case you couldn't tell I have had a visit from this nasty bug and at this point am really beginning to miss real food but my stomach was not quite ready for much. What my family needed was a meal that would satisfy those that have been lucky enough not to have been ill (I want their secret!) and nurture those of us who were not so lucky. But the meal needed to be quick and easy so boneless chicken and quinoa it is. And the ginger.....good for you and tasty.

Ginger has long been known to help an upset stomach and nausea. Chicken is naturally mild and nutritious as is quinoa. The nice thing about quinoa is it can absorb most flavors so it works well in many meals. This meal can be done beginning to end in just under 30 minutes and I get to use the Roasted Ground Ginger from McCormick that I really love. Salad is great with this but some of us where just not ready to digest it, for those of you that are, enjoy!

Ginger Chicken Quinoa

2 cups chicken broth or stock
1 teaspoon garlic powder
1/2 teaspoon roasted ground ginger
1 cup quinoa
Sea salt to taste
Shredded Parmesan cheese (optional)
Grape tomatoes, cut in half (optional)

In a sauce pan combine the chicken broth, garlic and ginger to a low boil over medium high heat. Add the quinoa, lower heat to medium low and cover. Cook about 15 minutes until quinoa is tender but a bit chewy adding a little water (if needed) and continuing to to cook a few minutes until it is absorbed (tips on cooking quinoa here). Fluff with a fork season with salt to taste. Serve topped with cut tomatoes and freshly shredded Parmesan cheese (for those whose tummy is ready for it).

Ginger Chicken

3 boneless skinless chicken breasts
Sea salt
Roasted ground ginger
3-4 Tablespoons olive oil
3 cloves garlic, minced
1/4 cup thinly sliced red onion

Lay chicken breasts on plastic cutting board or on plastic wrap. Cover with a piece of plastic wrap and, using the flat side of a mallet, pound each breast until it is half an inch thick. Begin by pounding in the middle, the thickest part of the breast and work your way out. By pounding the chicken it cooks more evenly and more quickly. The thinner you pound it the quicker it will cook but be careful you don't over cook it and dry it out.

Uncover the chicken and sprinkle with sea salt and ginger.

Heat skillet over medium heat, add olive oil. Add garlic and onions and cook while stirring one minute. Add the chicken on top of the onion/garlic mixture in the skillet. Cook on first side about 7 minutes, watching that it doesn't get too dark.

If it is cooking too quickly lower the heat slightly. Turn Chicken over and cook the other side about 7 more minutes, just until done. Remove from the skillet and allow the chicken to set for 5 minutes before cutting it to allow the juices to settle, keeping your meat juicier. Remove the onion slices if you like (I only remove the darkest ones). Slice each breast in half and serve.