AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Meat, VeggiesDifficultyIntermediateThis colorful dish is laced with sweet and tangy lemon flavors, bright bell peppers, and hearty chicken & quinoa - sure to please any palate!
Marinate the chicken: Cut chicken into thin strips (to absorb marinade) and place in shallow glass container. Salt & pepper each side. Add 1/3 cup olive oil & ¼ cup vinegar. Refrigerate 12-24 hours.
Cook the quinoa: Rinse quinoa in fine mesh strainer. Cook quinoa according to package instructions. After cooking, remove from heat and let sit in covered pot for 15 minutes. Uncover, rake with fork and set aside.
Sauté the aromatics: Heat olive oil over medium heat. Sauté shallots for 1 min. Add peppers, salt & pepper, sauté for 6-8 min, until slightly tender. Add garlic and cook for 2 more min. Transfer pepper mixture cooked quinoa.
Cook the chicken: Heat olive oil in pan. Add half of the chicken to the pan. (Deglaze pan with a few Tbsp of broth.) Sauté for 2-3 min on each side and set aside. Cook second batch, then return to pan, add ½-3/4 cup broth and some lemon juice. Cover and let simmer for 15-20 minutes, until cooked thoroughly.
Prepare the dressing: In a Mason jar or small bowl, whisk together dressing ingredients.
Put it all together: Slice chicken into thin strips, add to quinoa & pepper mixture. Add dressing and mix to combine. Top with fresh parsley or thyme and a pinch of salt and pepper!
Ingredients
Directions
Marinate the chicken: Cut chicken into thin strips (to absorb marinade) and place in shallow glass container. Salt & pepper each side. Add 1/3 cup olive oil & ¼ cup vinegar. Refrigerate 12-24 hours.
Cook the quinoa: Rinse quinoa in fine mesh strainer. Cook quinoa according to package instructions. After cooking, remove from heat and let sit in covered pot for 15 minutes. Uncover, rake with fork and set aside.
Sauté the aromatics: Heat olive oil over medium heat. Sauté shallots for 1 min. Add peppers, salt & pepper, sauté for 6-8 min, until slightly tender. Add garlic and cook for 2 more min. Transfer pepper mixture cooked quinoa.
Cook the chicken: Heat olive oil in pan. Add half of the chicken to the pan. (Deglaze pan with a few Tbsp of broth.) Sauté for 2-3 min on each side and set aside. Cook second batch, then return to pan, add ½-3/4 cup broth and some lemon juice. Cover and let simmer for 15-20 minutes, until cooked thoroughly.
Prepare the dressing: In a Mason jar or small bowl, whisk together dressing ingredients.
Put it all together: Slice chicken into thin strips, add to quinoa & pepper mixture. Add dressing and mix to combine. Top with fresh parsley or thyme and a pinch of salt and pepper!
