Clementine Chicken with Vegetables and Quinoa

2 (6oz) Boneless Skinless Chicken Breasts, pounded flat
2 tsp corn starch, separated
6 Cloves Garlic, peeled, smashed and minced
1 Cup medium sliced onion
2 Cups Broccoli florets
3 Clementine Oranges, peeled, separated into segments
1 Medium Red Pepper, cut into thin strips
1/2 Cup White Wine
1 tsp ground ginger
1 tsp ground coriander
2 1/2 tsp reduced sodium Worcestershire Sauce
1 cup uncooked Red Quinoa (you may substitute brown rice)
2 cups water
Non Stick Cooking Spray

Prep all of your vegetables ahead of time and stage them near your cooking surface. Pound the chicken breasts flat in a large resealable plastic bag. add 1 tsp of cornstarch to the bag and coat the chicken with it. Put the Quinoa and water in a saucepan and bring to a boil, reduce heat to simmer while cooking the rest of the dish.
Heat a large sautee pan and spray with cooking spray
Brown Chicken approx 5 minutes per side (until the juices run clear), remove from pan, cover and keep warm.
add the garlic, onion and peppers to the pan. Stir the around for less than a minute, in the dry pan. As they start to brown in the dry pan, but before the garlic burns, add the wine, the broccoli, the orange segmentsand the spices. Cover, reduce temp and simmer for 5 minutes, or until vegetables are soft and the broccoli is bright emerald green.
Stir the remaining tsp of cornstarch into the Worcestershire, and add to the vegetables. Mix well and cover. Let simmer while prepping the plate. Cut the chicken into strips, keeping the strips together somewhat. Pile 1/2 the now cooked quinoa in the center of the plate. Place half of the chicken on top of the quinoa. Arrange 1/2 the vegetables around the outside, and split the remaining sauce over the top of the chicken on each plate.

Number of Servings: 2

Recipe submitted by SparkPeople user KREMFRESCH.