This dish was inspired by two desperate situations: 1) my lovely friend Kelly's wedding weekend did a number on my healthy eating and 2) two weeks of crazy work life and social plans resulted in two weeks' worth of mess in the apartment, including the kitchen. I spent all of Monday night cleaning and organizing, and the last thing I wanted to do was mess up the kitchen again. Enter: one pot cooking. The ability to make an entire meal and only dirty one pan and a cutting board is the most magical thing for a tiny kitchen. The actual cooking stress is minimal, and the clean up takes just a few minutes.
This dish is so healthy and has so much flavor - as Tim put it, "I love the stuff in the stuff!" (I believe that meant the capers and lemon juice in the quinoa.) All of the ingredients come together to make a super easy, complete meal in less than 30 minutes. A quick note - I used quick cook quinoa that only takes 5 minutes to cook. If you use normal quinoa, you'll want to adjust your cooking time. Just add the broth and quinoa as soon as you flip and sear the chicken.
One Pot Lemon Caper Chicken and Quinoa
- 2 large chicken breasts, halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic, minced
- 1 teaspoon crushed red pepper
- 2 tablespoons capers
- juice of 2 lemons
- 2 cups dry Quick Cook quinoa (I used Safeway Organic brand)
- 2 cups chicken broth
Season chicken with salt and pepper. Heat olive oil in cast iron skillet over medium heat. Add chicken and cook for 5 minutes. Flip chicken and add lemon juice, garlic, and crushed red pepper. Let cook an additional five minutes, or until chicken is almost fully cooked. Add broth and quinoa. Cook quinoa per package instructions. If you're using regular quinoa instead of quick cook, add broth and quinoa just after you've flipped and seared the second side. Once finished per package instructions, fluff quinoa, add capers, and serve.