Name: Lemony Quinoa Cakes with Chicken Caprese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lemons, juiced; 1 t oregano; 1/2 t salt; 1/4 t fresh ground black pepper; 2 minced garlic cloves; 1 T olive oil; 2 large chicken breasts, cut into 4 slices, slightly pounded to even thickness; 16 small tomatoes; 2 T olive oil; 2 cloves garlic, thinly sliced; 2 T balsamic vinegar; 1 t salt; 1/4 t black pepper; 2 c quinoa cooked ( I saute 2 T of onion in 1 T olive oil. I then follow package directions but use chicken broth instead of water.); 1 diced shallot; 1 egg; 1 lemon zested; 1 T fresh basil; 3 T parmesan cheese; 2 t olive oil; 2 balls of Burrata

Description

Jazz up your chicken caprese by serving them on crispy quinoa cakes. This summer recipe is so good you will find yourself making it over and over again!

Ingredients

Units Scale

Marinade for Chicken:

2 lemons, juiced

1 t oregano

1/2 t salt

1/4 t fresh ground black pepper

2 minced garlic cloves

1 T olive oil

2 large chicken breasts, cut into 4 slices, slightly pounded to even thickness

Roasted Tomatoes

16 small tomatoes

2 T olive oil

2 cloves garlic, thinly sliced

2 T balsamic vinegar

1 t salt

1/4 t black pepper

Quinoa Cakes

2 c quinoa cooked ( I saute 2 T of onion in 1 T olive oil. I then follow package directions but use chicken broth instead of water.)

1 diced shallot

1 egg

1 lemon zested

1 T fresh basil

3 T parmesan cheese

2 t olive oil

2 balls of Burrata

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Instructions

Pound chicken breasts until thin and even and divide into 4 portions.

Combine lemon juice, all seasonings and olive oil for marinade. Marinate chicken while preparing other components.

When ready to grill, preheat grill to high and brush grates with olive oil or spray with cooking spray. Place chicken breasts on grate and turn heat down to medium high. Cook about 5-8 minutes on each side depending on thickness.

Preheat oven to 350.

Prepare tomatoes by slicing into quarters or slices. Place with all marinade ingredients in an 8″ dish. Roast for about thirty minutes or until vinegar has thickened and turned a bit syrupy. Remove from oven and set aside. These are OK kept at room temperature.

In a medium or large bowl, combine cooked quinoa with shallot, egg, zested lemon, fresh basil, and Parmesan cheese.

Form into 4-8 cakes. Brush both sides with olive oil and bake for 20-30 minutes at 350. The outsides will be crispy and the insides creamy.

To assemble: Place one quinoa cake on a dinner plate. Top with one serving of a grilled chicken breast. Top with a spoonful of tomatoes and some fresh basil leaves. Top with burrata. Drizzle with syrup from the baked tomatoes. Be prepared for compliments!

Notes

This recipe is a wonderful summer recipe to showcase your best tomatoes and herbs. It also is a great recipe to introduce to those who think they may not like quinoa.