Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content. Next time I make it (which will definitely be soon), I'll stir in the basil at the last minute to prevent wilting. If you're not a fan of raw garlic, sauté it for a minute to mellow out its flavors. To look at the recipe, read more.
1 pound chicken breasts, butterflied
1 cup uncooked quinoa
1/4 cup chopped pitted Spanish Manzanilla olives
2 tablespoons chopped fresh basil
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, finely crushed
- Spray grill or grill pan with cooking spray. Grill chicken until cooked through.
- In a large pot, cook quinoa with 2 cups water until water is completely absorbed and grain appears soft and translucent, about 10 to 15 minutes. (It is normal to see the filament-like germ ring along the edge of the grain.)
- In a large bowl, combine olives, capers, olive oil, lemon juice, salt, pepper, and garlic.
- Cut chicken into bite-sized pieces and add to olive mixture. Add quinoa to olive mixture.
- Just before serving, stir in basil.
- Main Dishes, Poultry
- North American