Name: Lemon Herb Quinoa with Roasted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup dry quinoa; 0.25 cup canned cannellini beans; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 2 tbsp fresh parsley; 1 tbsp fresh dill; 1 clove garlic; 0.5 cup cucumber; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

424 calories

Protein: 37g; 34% of calories
Carbs: 43g; 40% of calories
Fat: 12g; 25% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness.
In a small saucepan, combine the quinoa with 0.5 cup of water and a pinch of sea salt, bring to a boil, then cover and simmer on low for 15 minutes.
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat 0.25 tbsp of olive oil in a skillet over medium heat and cook the chicken for 6 minutes per side until golden and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken rests for 5 minutes, mince the garlic, finely chop the parsley and dill, and dice the cucumber.
Fluff the cooked quinoa with a fork and stir in the cannellini beans, remaining olive oil, lemon juice, garlic, parsley, dill, and cucumber.
Season the quinoa mixture with the remaining sea salt and black pepper, then top with the sliced chicken breast and serve immediately.

Nutrition

Ingredients

Instructions

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