Chicken Breasts with Caramelized Onions and Tomatoes with Lemony Spinach Quinoa

This dish was a nice bright spot in the midst of the winter doldrums. It combines some of my favorite ingredients;

caramelized onions, feta and basil. It was all enough to make my mouth water when I saw this recipe on Pam's blog. In my old wheat eating days I would have served this over couscous but in my new found gluten free life I served it on a bed of lemony spinach quinoa. This was a great combination! What a beautiful and healthy treat on an ordinary Tuesday. Enjoy!

To feed 4-6 you need:

Olive oil

1 tablespoon butter

1 medium yellow onion, sliced thinly

6 boneless, skinless chicken breasts

2 cups of red grape tomatoes

Salt and freshly ground pepper

1/4 cup fresh basil, chopped

3-4 tablespoons balsamic vinegar

1/4 cup crumbled feta cheese

1/4 cup fresh basil, chopped

Heat a little oil and butter in a skillet over medium to low heat. Add onions and saute, stirring often, until golden brown and caramelized - about 20 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.

Meanwhile, in a cast iron grill pan (or regular skillet), heat about 1 tablespoon olive oil over medium high heat. Season chicken breast with salt and pepper. When pan is nice and hot add half the chicken breast and cook undisturbed 5-6 minutes (depending on size) before turning over. Cook for additional 3-4 min or until chicken is cooked through. Remove from heat and transfer to a serving platter. Keep warn in the oven on very low heat until ready to serve.

In the same skillet as for the onions, add the grape tomatoes. Season with salt and pepper. Cook for 3-4 minutes until the tomatoes are just soft.

 Add the caramelized onions and stir frequently for about one minute. Pour the tomatoes and onions over the chicken and drizzle with balsamic vinegar. Top with feta cheese and fresh basil.

Quinoa with lemon and baby spinach

2 cloves garlic, minced
1 1/2 cups uncooked quinoa

3 cups chicken broth                          
1 teaspoon lemon zest
1 cup baby spinach
Salt and pepper to taste

Heat 1 tablespoon olive oil in a medium saucepan and saute garlic about 30 seconds. Add quinoa and saute in garlic about 1 minute. Add chicken broth and bring to a boil. Reduce to a simmer and cook until all liquid has evaporated, (about 15 minutes). Remove from heat and stir in lemon zest and spinach. Season to taste.