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Chicken A La Fab

Julia Beck
Course Main Course
Servings 4


  • 3 cloves garlic Can lower if too much
  • 2 lemons Use juice and zest - reserve small amount
  • olive oil I prefer Spanish (TJs is great for this)
  • Red pepper flakes (to taste)
  • Italian seasoning (to taste)
  • Basil (to taste)
  • Oregano
  • 2 tbsp Capers
  • 1/2 cup white wine
  • 1.5 pounds boneless chicken breast cut into ¼ inch strips
  • 1 bag fresh baby spinach
  • 1-2 cups Red quinoa or a tubular or spiral pasta Make separately


  • Peel and chop garlic well
    Place 2 TBS of olive oil in a saute pan and add garlic, lemon zest (one lemon), red pepper flakes, Italian seasoning, basil and oregano. Keep in motion over low to medium heat until fragrant.
    Add chicken, capers and juice of one lemon, sautee as flavors marry.
    Add white wine and cover for 5-7 minutes. Stir well. 
    Place the entire bag of spinach in pan, zest with lemon and cover for 1 minute until spinach wilts slightly. 
    Uncover and juice an additional ½ lemon into the pan.
    Toss well and serve over grain or pasta of choice. 
    Garnish with lemon slice.
Keyword chicken, quinoa