Gluten-Free Lemon Herb Chicken Piccata with Garlic Roasted Asparagus and Quinoa

Allergens

Gluten (Gluten-Free), Dairy, Eggs

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 cup quinoa, uncooked
• 1 lb asparagus, trimmed
• 4 cloves garlic, minced
• 1/2 cup lemon juice, freshly squeezed
• 1/3 cup chicken broth
• 3 tbsp olive oil
• 2 tbsp capers, rinsed
• 2 tbsp butter, unsalted
• 1/4 cup parsley, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook chicken for 5 minutes per side or until browned, then transfer to the oven and bake for 10 12 minutes or until cooked through.
2. Toss asparagus with 2 tablespoons of olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 8 10 minutes or until tender.
3. In the same skillet used for chicken, add lemon juice, chicken broth, and capers. Bring to a simmer, then reduce heat and whisk in butter until fully incorporated. Stir in parsley and cook for another minute.
4. Prepare quinoa according to package instructions. Divide cooked quinoa among two plates. Slice chicken and place on top of the quinoa. Spoon lemon sauce over the chicken, and serve with roasted asparagus on the side.

Chef’s Insight

The contrast between the tender chicken, crunchy asparagus, and fluffy quinoa creates a delightful texture experience.

Notes

This recipe yields a delicious gluten-free meal perfect for lunch or dinner.