30 MINUTE
MEALS
SARASOTA DAILY NEWSLETTER
Chicken with Quinoa
BY : DANIELLA ARREOLA
Chicken breast, quinoa cooked with lemon, wine and perfectly steamed
asparagus. All cooked in 30 minutes using only one pot!
Ingredients:
Directions
1. Stir flour, salt, and black pepper on plate.
2 tablespoons of flour
2. Coat the chicken with flour mixture.
¼ teaspoon salt
3. Add oil and butter to pot.
⅛ teaspoon black pepper
4. Set Stovetop on high and heat until butter
½ kg bonneless (without skin, is melted.
5. Add chicken to pot. Cook uncovered 10
chicken breast halves)
minutes or until chicken is lightly browned
2 tablespoons olive oil
on both sides.
6. Remove chicken from por and place on
2 tablespoons butter
roasting rack.
1 cup chicken broth
7. Add broth, wine, lemon juice and capers to
1 cup dry white wine
pot. Stir in quinoa.
8. Place rack with chicken in pot, and place
½ cup of lemon juice
asparagus on rack with chicken.
¼ cup of capers (rinsed and 9. Set Oven to 300 F for 15 minutes. Cover until
chicken is cooked through, asparagus is
drained)
1 cup uncooked quinoa tender and quinoa breaks apart.
10.Remove asparagus and chicken from pot.
(rinsed)
11. Stir quinoa mixture.
12. Turn off pot. Let quinoa mixture.
½ kg fresh asparagus
Prep: 5 minutes Cook: 25 minutes Servings: 4
5