Ingredients
Scale
For the Chicken
- 1 cup Santa Rita Red Blend
- 1 cup Santa Rita Sauvignon Blanc
- 2 teaspoons + 2 teaspoons Badia Original Spice Blend
- 1 onion sliced
- 4 cloves garlic
- 3 free range chicken breasts
- Olive oil
For the Quinoa
- 1 cup vegetable broth
- 1 cup Santa Rita Sauvignon Blanc
- 4 pods cardamom
- few strands saffron soaked in water
- 1 cup quinoa
Instructions
- Rub chicken breasts with 2 teaspoons of Badia Original Spice Blend
- Then, place Santa Rita Red Wine and Santa Rita Sauvignon Blanc in a plastic bag and add chicken to it. Also drop in the onion slices and garlic.
- Let marinade for at least 30 minutes to 4 hours
- Heat a grill and grill chicken till browned and cooked through.
For the Quinoa
- Add vegetable broth, Santa Rita Sauvignon Blanc, cardamom pods, saffron and quinoa into a pan.
- Bring to a boil and then cover and let simmer for 15 minutes.
- Fluff and serve with White Wine & Red Wine Spiced Chicken
- Category: Main