Sweet and Sour Chicken with Quinoa

Tender chunks of chicken and roasted vegetables are tossed together in a sweet and tangy marinade, completed with a side of light, fluffy quinoa.

Ingredients

Step 1
In a large bowl, combine the chicken, gin, soy sauce, olive oil, onion, bell peppers, pineapple and pineapple juice. Stir well, cover and let marinate for 1-4 hours.
Step 2
With a slotted spoon, remove vegetables and chicken and spread one even layer on a cookie sheet covered with foil.
Step 3
Take the marinade and bring to a boil in a small saucepan. Add the balsamic vinegar and simmer until reduced by 1/3.
Step 4
Roast vegetables and chicken in an oven preheated to 350 degrees Fahrenheit for 10-20 minutes, stirring occasionally until chicken is no longer pink inside.
Step 5
Remove the chicken from the trays and place in a bowl, covered to keep warm.
Step 6
Roast the vegetables until soft and golden – about 15 more minutes.
Step 7
Cook quinoa according to directions on package, substituting chicken broth for water.
Step 8
Serve everything together, drizzled with the marinade reduction.