Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken piccata and quinoa. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

If you're looking for a convenient, gluten-free option from Costco's frozen food section, look no further than this Lemon Chicken Piccata with Cauliflower Rice. We're loving this frozen dinner's swap of cauliflower rice for traditional pasta, too. Bring chicken broth and quinoa to a boil in a saucepan.

Chicken Piccata and Quinoa is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chicken Piccata and Quinoa is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken piccata and quinoa using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken Piccata and Quinoa:

1. Get Chicken Piccata
2. Take 2 boneless skinless chicken breast
3. Make ready 1 sea salt and ground black pepper
4. Make ready 6 tbsp unsalted butter
5. Take 5 tbsp olive oil, extra virgin
6. Get 1/3 cup lemon juice
7. Make ready 1/2 cup chicken stock
8. Prepare 1/4 cup capers rinsed
9. Take 1/3 cup chopped parsley
10. Get Quinoa Rice
11. Prepare 1 cup quinoa
12. Take 2 cup water

Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart. Remove asparagus and chicken from pot. Classic chicken piccata gets a seasonal spin with the addition of asparagus. A barely-there coating of cornstarch gives the chicken a crisp exterior texture and helps to keep the interior moist.

Steps to make Chicken Piccata and Quinoa:

1. 2 boneless skinless chicken breast butterflied.
2. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
4. cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
5. In the same pan add the lemon juice, stock and capers. bring to boil, scraping up brown bits from the pan for extra flavor.
6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
7. Pour sauce over chicken and garnish with parsley.
8. Boil 2 cups of water and add quinoa
9. Turn heat down to low and simmer for 15 mins. Make sure to drain quinoa holds a lot of water.

Be sure to add the lemon juice at the very end; if it is on the asparagus too long, it will discolor the usually vibrant vegetable. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Sprinkle both sides with salt and pepper. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

So that’s going to wrap it up with this exceptional food chicken piccata and quinoa recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!