A juicy chicken thigh pan seared till golden brown, with a tart and refreshing lemon, cherry tomato and caper dressing!
Cook quinoa according to package directions.
Mix quinoa with spring onions, mint, lemon zest and 1/2 tbsp olive oil. Season to taste and set aside.
Preheat a medium skillet over medium heat. Add in 1 tbsp olive oil.
Season chicken thigh, and place in skillet skin side down when oil is shimmering.
Pan fry over medium heat, turning occasionally until skin is golden brown and cooked through. Approximately 12-15 minutes.
Remove chicken and drain skillet of excess fat, reserving browned bits in the pan.
Place skillet back on medium-low heat, and add in all dressing ingredients except mustard.
Continue cooking until tomatoes have softened, and dressing has reduced by 1/4.
Add in mustard, combine and season to taste.
Plate up salad, quinoa, and chicken. Top chicken with dressing.