Lemon Caper Chicken with Vegetables and Ancient Grains

Ok this turned out amazing if I say so myself!

  • Chicken
  • One chopped onion
  • One thinly sliced zucchini
  • 1 small package of freshly sliced mushrooms
  • 1.75 oz of capers (about two tablespoons or half of the container) Use the brine.
  • Lemon (juice or fresh)
  • Sea salt
  • Black pepper
  • Parsley
  • Thyme
  • Rosemary
  • Basil
  • Olive Oil
  • 1/2 cup of 365 Organic ancient grain mix
  • 1/2 cup of organic Tru Roots Sprouted rice and Quinoa blend (use any ancient grain mix)

In a soup pot heat up some olive oil on medium heat and put in the chopped onions. Saute until soft and add chicken pieces.  Add Salt, pepper, the juice of a quarter of a lemon, use more if you like. Add a quarter of your 3.5 oz Jar of capers.  after a few minutes flip the chicken and add some more of the seasonings and a little more lemon. Stir occasionally. When chicken looks mostly cooked add the zucchini, mushrooms and grape tomatoes, which you sliced in half. Add more lemon (you have now used 3/4ths of your lemon. Add more capers with the liquid until half your jar is used. Add a little more sea salt, pepper, parsley  and allow everything to cook down. Leave any liquid you may have in the pot alone, you will use it later.

In a separate pot add two cups of water and sea salt. When the water is warm, add the rice blend (it takes longer to cook), bring to a boil then add the quinoa blend. cover and bring to a low simmer. half way through the cooking, add some pepper parsley and two serving spoons of the liquid from the other dish, to the grain mix. stir and check occasionally.

When your grains have soaked up all of the liquid, then add them to the big pot and stir.

I added the last of the lemon juice and a few more capers, to brighten up the dish.

Serve and enjoy!

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