Caprese Chicken & Quinoa Bowls

Ingredients

• 2.0 oz baby spinach
• 0.25 pint grape tomatoes
• 0.125 oz basil
• 0.5 oz grated parmesan cheese
• 4.0 oz fresh mozzarella cheese
• 1.0 oz shredded mozzarella cheese
• 2.0 boneless chicken breasts
• kosher salt
• pepper
• olive oil
• 1.0 teaspoon balsamic vinegar
• 1.0 container chicken stock
• 0.5 cup quinoa
• 0.5 tablespoon tomato paste

Instructions

1. Step 1: In a medium pot, whisk together quinoa, chicken stock, tomato paste, and 1⁄4 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.
2. Step 2: While quinoa cooks, pat chicken dry with paper towel and season all over with 1⁄2 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, about 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.
3. Step 3: While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Roughly chop basil leaves, discarding stems.
4. Step 4: Tear fresh mozzarella into bite-size pieces, 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.
5. Step 5: 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 1⁄4-inch slices.
6. Step 6: Divide spinach quinoa and Caprese salad between roomy serving bowls. In bowl from salad, whisk together balsamic vinegar, 1 tablespoon olive oil, 1⁄4 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!