Ingredients

Cooking spray
1 pound chicken breasts, butterflied
1 cup uncooked quinoa
1/4 cup chopped pitted Spanish Manzanilla olives
2 tablespoons chopped fresh basil
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, finely crushed

Directions

1. Spray grill or grill pan with cooking spray. Grill chicken until cooked through.
2. In a large pot, cook quinoa with 2 cups water until water is completely absorbed and grain appears soft and translucent, about 10 to 15 minutes. (It is normal to see the filament-like germ ring along the edge of the grain.)
3. In a large bowl, combine olives, capers, olive oil, lemon juice, salt, pepper, and garlic.
4. Cut chicken into bite-sized pieces and add to olive mixture. Add quinoa to olive mixture.
5. Just before serving, stir in basil.

Serves 4.

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