Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!