This recipe came to us from Triathlete and Mountain Biker Casey Leal. Sweet Chili Chicken with BBQ Asparagus. It also incudes Quinoa (if you have never heard of it it is a type of grain that has more protein than brown rice).

**All ingredients are from Trader Joes**

Ingredients:

• Organic Quinoa
• 4 cups of chicken broth
• 2-3 boneless, skinless chicken breast
• 4 Tbsp olive oil
• 1 small onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Parmesan cheese, grated
• salt and pepper, to taste
• asparagus
• steak seasoning
• garlic salt
• Portuguese bread

First things first!!

2 cups of Quinoa prepared with chicken stock 4 cups of chicken broth. If you have a rice cooker that is going to be the best way to cook the Quinoa. Start that first since it takes the longest!

Secondly:

• Preheat over at 375
• Put 2-3 chicken breast (depending on if your feeding athletes.. tend to eat more) in a glass dish
• Make sure to spray the pan with olive oil spray
• Coat the top of eat chicken breast with red chili flakes and group pepper
• Poor an entire bottle of sweet chili sauce over the chicken breast
• Bake until chicken is cooked all the way through

Thirdly:

Put onion, bell peppers; saute for 1 or 2 minutes; add garlic and saute until peppers become slightly limp, but still bright, about 1 or 2 minutes. Season with salt and pepper. Remove the pan from heat; add basil and quinoa. Toss until basil wilts. Sprinkle with Parmesan cheese before serving.

Fourthly:

BBQ the asparagus on low heat. Coat asparagus with olive oil, steak seasoning and garlic salt. BBQ until crispy, BUT not burnt!

Fifthly:

Slice the bread and spread butter on each slice. Place in the oven for about 15 minutes (just as the chicken is finishing).

Read Casey's blog at http://www.caseyleal.blogspot.com.

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