Zesty Italian Chicken Piccata Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded thin
• 1 cup quinoa, uncooked
• 2 cups broccoli florets, fresh or frozen
• 1 pint cherry tomatoes, halved
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1.5 cups chicken broth
• 2 tbsp capers
• 1/4 cup parmesan cheese, grated
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the broccoli and tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender.

2. 2

   2. Meanwhile, cook the quinoa according to package instructions, using the chicken broth instead of water. Fluff with a fork and stir in the lemon juice.