Photo Credit: Ezume Images/ adobe stock
It usually takes hours to prepare a stew. Not here. Twenty minutes of cook time is all you need for enjoyment of this Caprese salad-inspired chicken “stew.”
INGREDIENTS
SERVES 1
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1 1/2 tsp extra-virgin olive oil
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5 oz Organic Boneless Skinless Chicken Breast
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1/4 tsp sea salt
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1/2 cup Low Sodium Organic Chicken Broth
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1 cup Organic Grape Tomatoes
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2 garlic clove
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1/2 tsp Barrel Aged Balsamic Vinegar
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1/2 cup cooked quinoa
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1 1/2 oz Fresh Mozzarella Pearls
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8 leaf fresh basil leaves
DIRECTIONS
1
Heat the oil in a medium (PFOA-free) nonstick skillet over medium heat. Add the chicken breast, sprinkle with salt and cook until browned on both sides, but not fully cooked through, about 3 to 4 minutes per side.
2
Add the broth, tomatoes, garlic and vinegar to the skillet; bring to a boil. Cover, reduce heat to low and simmer until the chicken is fully cooked and tomatoes are softened, about 12 minutes.
3
Remove from heat. Transfer the chicken to a cutting board. Smash the tomatoes in the skillet with a fork. Thinly slice the chicken.
4
Stir the chicken and warm quinoa into the tomato mixture in the skillet. Transfer to a serving bowl. Sprinkle with the cheese and basil.