Organic Quinoa Rice Cakes With Mediterranean Chicken Recipe By Tasty

Steps:

• Mix together the garlic, salt, pepper, olive oil, and lemon juice to form a marinade.
• Toss the chicken in the mixture and let marinate for 15-20 minutes.
• Cut open the packages of Seeds of Change Organic Quinoa and Brown Rice with Garlic so that the opening is approximately 2 inches (5 cm) wide.
• Microwave packages for 90 seconds, then place contents into a bowl.
• Add the rest of the rice cake ingredients, except the olive oil, and mix well.
• Remove approximately ⅓ of the mixture and pulse it well in a food processor.
• Add the pulsed quinoa back into the rest of the mixture and combine well.
• To shape quinoa cakes, take about ⅓ cup (45 g) of quinoa mixture and, using your hands, shape into a small patty. Repeat with the rest of the quinoa mixture.
• Heat the olive oil in a large skillet. Cook the quinoa cakes for 3-4 minutes on each side until golden brown. Remove from skillet.
• Heat a drizzle of olive oil in another skillet. Sear marinated chicken on both sides.
• Cover pan with a lid to continue cooking chicken until internal temperature reaches 165ºF (75ºFC).
• Move chicken to a cutting board and let rest for 5 minutes.
• Slice chicken into thin slices.
• To assemble, place a couple pieces of chicken on a quinoa cake.
• Garnish with tomatoes, then place a second quinoa cake on top to form a sandwich.
• Enjoy!