Pan Seared Chicken with Lemon, Tomato and Caper Dressing
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A juicy chicken thigh pan seared till golden brown, with a tart and refreshing lemon, cherry tomato and caper dressing!

Servings: 1 person
Author: Inspirecookeat
Chicken, Quinoa and Salad
  • 1 chicken thigh skin on, deboned
  • 2 tbsp olive oil extra virgin
  • 60 grams mixed salad greens washed
  • 1/2 cup quinoa washed
  • 1 sprig spring onion washed and sliced on bias
  • 1 handful fresh mint leaves washed and chopped
  • salt and pepper season to taste
  • 1/2 lemon zested and juiced
  • 1 tsp capers chopped
  • 6-8 cherry tomatoes washed and halved
  • 1 tbsp butter
  • 2 tbsp water
  • 1 tsp dijon mustard
  1. Cook quinoa according to package directions.

  2. Mix quinoa with spring onions, mint, lemon zest and 1/2 tbsp olive oil. Season to taste and set aside.

  3. Preheat a medium skillet over medium heat. Add in 1 tbsp olive oil.

  4. Season chicken thigh, and place in skillet skin side down when oil is shimmering.

  5. Pan fry over medium heat, turning occasionally until skin is golden brown and cooked through. Approximately 12-15 minutes.

  6. Remove chicken and drain skillet of excess fat, reserving browned bits in the pan.

  7. Place skillet back on medium-low heat, and add in all dressing ingredients except mustard.

  8. Continue cooking until tomatoes have softened, and dressing has reduced by 1/4.

  9. Add in mustard, combine and season to taste.

  10. Plate up salad, quinoa, and chicken. Top chicken with dressing.

  11. Enjoy!

Recipe Notes