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Chicken with capers and asparagus

Pollo con alcaparras y espárragos


  • 6 ounces chicken breast 
  • 1 cup quinoa 
  • 2 tablespoon oats 
  • 9 asparagus spears, trimmed 
  • 2 cloves garlic, minced 
  • 2 tablespoons olive oil 
  • 1 slice lemon 
  • 2 tablespoon capers 
  • Salt and pepper to taste 



For the quinoa, simmer in water until tender. Drain and set aside on a plate. 

In a saucepan, add the chicken, olive oil, oats, garlic, and salt and pepper. Cook at medium high heat for six minutes on each side until done. You can steam the asparagus separately or add it to the pan to cook with the chicken. Remove all from the pan and set it on the bed of cooked quinoa. Top with capers and the lemon slice. Enjoy a great dinner and the satisfaction of having completed another week of healthy eating!