Chicken in pepper pizzaiola with quinoa

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers150 g
• Canned peeled tomatoes100 g
• Capers5 g
• Dried oreganoto taste
• Quinoa55 g
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa well in a sieve, cook it in boiling salted water for 15 minutes, until the grains show a little white ring, and drain.
2. Meanwhile wash the peppers, remove the stalk, seeds and pith and cut them into strips; soften them in the oil in a frying pan over medium heat, covered, for 10 minutes, until soft; salt them.
3. Add the peeled tomatoes, crushed, and the rinsed capers and cook for 5 minutes, until the sauce thickens.
4. Lightly salt the chicken breast slices, lay them in the sauce with the dried oregano and cook for 4 minutes per side, until white inside.
5. Serve the pizzaiola with the quinoa.