Our Fall Back to Health Challenge participants are finishing up week 1 and feeling good! And while you're probably assuming we'd be sharing a pumpkin flavored recipe (Hello Fall) we thought we'd share another favorite from week 1.
And let us just say right away - Do not be afraid of the anchovies and capers! The combination of ﬂavors balance well with garlic and lemon. It does not taste strong or ﬁshy. You will be surprised and you will LOVE this dish!
2 Tablespoons avocado oil
4 garlic cloves, minced and divided
2 cups water
¼ cup lemon juice, divided (about 2 lemons)
¼ teaspoon sea salt
¼ teaspoon black pepper
4 boneless, skinless chicken breasts
1 ¼ cups quinoa
1 teaspoon lemon zest
For the sauce:
1½ cups fresh parsley, roughly chopped
2 anchovy ﬁllets, rinsed and dried
2 Tablespoons drained capers
½ cup extra-virgin olive oil
¾ cup sun-dried tomatoes (not in oil), chopped
1 Tablespoon pine nuts per serving, toasted
Add avocado oil to a large skillet over medium-high heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add water, 3 Tablespoons lemon juice, sea salt and black pepper and bring to boil. Add chicken and simmer, covered over medium-low heat until cooked through, about 15 minutes. Transfer chicken to a plate and tent with foil.
Add quinoa to skillet with simmering liquid. Cook for 10-15 minutes covered until liquid is absorbed and fluffy. Fluff with a fork, then stir in lemon zest and season with salt and pepper. Add parsley, anchovies, capers, remaining garlic, remaining lemon juice and remaining oil in a food processor or high speed blender until smooth. Serve chicken with quinoa and top with sauce, sun dried tomatoes and pine nuts.