Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken piccata and quinoa. It is one of my favorites. This time, I will make it a bit unique. This will be really 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 well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken Piccata and Quinoa is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Chicken Piccata and Quinoa:

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

Instructions 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 for this special food chicken piccata and quinoa recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!