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Mediterranean Chicken over Quinoa

Serves 4

Easy, delicious, and great for you are all I have to say here!


  • 2 tbs EVOO

  • 1 yellow onion, chopped

  • 4 cloves of fresh garlic, chopped

  • 2, 14.5 oz cans of diced tomatoes with juice

  • 3 tbsp capers

  • ¼ cup or more of chopped fresh parsley

  • 3 tbs or more of chopped fresh basil

  • 3 tbs or more of chopped fresh oregano

  • About 1 ¼ lbs of skinless, boneless chicken – I use organic skinless, boneless thighs

  • Quinoa, cooked in chicken broth per package instructions


Saute the onions and garlic in a heavy skillet over medium heat in the olive oil until a bit soft. Add the diced tomatoes, capers, and fresh herbs. Bring to a boil and reduce to low/simmer and continue cooking stirring occasionally until it thickens a bit (about 25 minutes). In a separate skillet, sear the chicken on both sides and cook for about 10 minutes. Add the chicken to the tomato mixture and continue cooking uncovered for another 7 minutes. Serve over quinoa along with a tossed salad.

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