Name: Ginger Basil Red Pepper Ranch Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup dry quinoa; 0.25 cup nonfat Greek yogurt; 2 tbsp canned roasted red peppers; 1 tsp fresh ginger; 1 tbsp fresh basil; 1 tsp olive oil; 1 cup raw broccoli; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

Rinse the dry quinoa in a fine-mesh strainer and place in a small pot with 0.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While quinoa cooks, finely mince the fresh ginger, chop the fresh basil, and finely dice the canned roasted red peppers.
In a small bowl, whisk together the nonfat Greek yogurt, diced red peppers, minced ginger, chopped basil, garlic powder, onion powder, and dried dill to create the ranch sauce.
Season the raw chicken breast with sea salt and black pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until the internal temperature reaches 165°F.
During the last 5 minutes of chicken cooking, steam the raw broccoli florets in a steamer basket over boiling water until bright green and crisp-tender.
Remove the chicken from the skillet and let it rest for 2 minutes, then slice into strips.
Fluff the cooked quinoa with a fork and plate it alongside the steamed broccoli.
Top the sliced chicken with a generous dollop of the ginger-basil red pepper ranch sauce and serve immediately.

Nutrition

Ingredients

Instructions

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