This dish is vibrant, fresh, and nutritious. It is high in protein yet low in carbs, so it is also perfect for anyone trying to keep fit! When I was thinking of what to cook, I thought of a dish at Urban Plates in Dublin, CA where they serve very fresh food and this dish was born. The dish can be whipped together fast, and parts of the dish can even be made a few days in advance. Perfect for busy people or if you simply want a restaurant quality dish at home. —Suhantan23
- Prep time 15 minutes
- Cook time 20 minutes
- Serves 2
Can of Chickpeas
Chicken Stock Or Water
- Butterfly the chicken breast in half through the middle to achieve two even cutlets. Season with salt and pepper on both sides.
- Drain and rinse half a can of chickpeas and set aside
- Dice cucumber and cherry tomatoes.
- Pour 3 tablespoons of olive oil into a container along with 1 to 2 tablespoons of fresh lemon juice. Season with salt and pepper to taste and mix well.
- Combine chickpeas, cucumber, cherry tomatoes, and vinaigrette together and season to taste with salt and pepper.
- Finely chop one shallot.
- Heat a medium size pot over medium high heat and pour in one tablespoon of cooking oil. Add the finely chopped shallots and cook for 4-5 minutes.
- Add quinoa (rinse if needed) and cook for 2-3 minutes.
- Pour in the chicken stock or water and cover with a lid. Bring to boil and reduce to simmer to cook for about 15-20 minutes.
- Simultaneously, heat a skillet over high heat and add a tablespoon of cooking oil.
- Place chicken cutlets in the pan making sure they are dry.
- Sear both sides for 3-4 minutes until cooked through. Add thyme and garlic for additional flavor. Remove from the pan and finish with a squeeze of lemon.
- Quinoa should be cooked through by now, so remove from heat and fluff up with a fork. Finish with salt and pepper and parsley.