Rocco Whalen, a star chef in Cleveland, owns six restaurants and a food truck, specializing in comfort food. But it was Whalen's cooking profession that almost killed him.
Once weighing 400 pounds, Whalen landed a spot as a contestant on the Food Network reality series, "Fat Chef," and reached his weight loss goal. Read more about his story HERE.
Today, Whalen continues to exercise regularly and watch his diet, focusing on creating and eating healthier dishes. Whalen shares one of those recipes, his 'Fahren-Lite' chicken with quinoa, golden raisins and olives -- a play on the name of one of his restaurants, Fahrenheit -- with "Nightline."
Read the full recipe below.
Salt and pepper
Two 8 oz. chicken breasts
1 cup quinoa
2 cups chicken broth
1 teaspoon garlic, minced
2 tablespoons onion, minced
2 tablespoons olive oil
1/4 cup golden raisins
1 tablespoon green olives, chopped
1 cup spinach
1 tablespoon lemon juice
Preheat oven to 350 degrees. In a sauce pot, combine 1 tablespoon of olive oil, onions and garlic. Cook over medium heat until onions are translucent. Add broth. Bring to a simmer. Slowly whisk in quinoa. Bring mix to a slow simmer and reduce heat. Season with salt and pepper.
Continue to cook until grains are tender. Remove from heat and lay out in one layer to cool.
In the meantime, heat a saute pan on medium high heat. Add olive oil. Season chicken with salt and pepper. Lay gently in saute pan and sear until the chicken is browned on one side. Flip each breast and place in the oven for 6-10 minutes or until cooked through. Remove and set aside to let rest.
In a mixing bowl, combine quinoa, lemon juice, olive oil, raisins, olives and spinach. Toss to combine and season with salt and pepper. Place in two even portions and top the quinoa mixture with the chicken breast.