Caprese Chicken and Quinoa Bowls with Spinach and Balsamic Vinaigrette
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Ingredients & Equipment
What we send
- 1/2 cupquinoa
- 1 containerchicken stock
- 1/2 tablespoontomato paste
- 2boneless chicken breasts
- 2 ouncesbaby spinach
- 1/8 ouncebasil
- 4 ouncesfresh mozzarella cheese
- 1/4 pintgrape tomatoes
- 1 ounceshredded mozzarella cheese
- 1/2 ouncegrated Parmesan cheese
- 1 teaspoonbalsamic vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8” medium pot with lid
- 10” medium pan
In a medium pot, whisk together quinoa, chicken stock, tomato paste, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.
While quinoa cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.
While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Roughly chop basil leaves, discarding stems. Alternatively, grab a friend to roughly tear the leaves. (Pro tip: This recipe can actually be made without ever lifting a knife—feel free to skip slicing the chicken before serving, too!)
Make Caprese salad
Tear fresh mozzarella into bite-size pieces (another great task for an eager kitchen helper), and place in a medium bowl. Add whole grape tomatoes and half of basil to bowl with mozzarella and stir to combine. Set aside until ready to serve.
Finish quinoa and slice chicken
To pot with cooked quinoa, add shredded mozzarella, spinach, and half of Parmesan, and stir to combine and slightly wilt spinach. If desired, cut rested chicken into ¼-inch slices.
Plate Caprese bowls
Divide spinach quinoa and Caprese salad between roomy serving bowls. In bowl from salad, whisk together balsamic vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Top bowls with chicken and garnish with remaining basil and remaining Parmesan. Drizzle over balsamic vinaigrette and dig in!