Name: Lemon Garlic Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 230g Chicken Breast; 100g Plain Nonfat Greek Yogurt; 40g Cooked Quinoa; 50g Cucumber, finely diced; 3g Olive Oil; 15g Lemon Juice; 10g Fresh Parsley, chopped; 3g Garlic, minced

Nutrition

Per serving

429 calories

Protein: 65g; 62% of calories
Carbs: 17g; 16% of calories
Fat: 10g; 22% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Marinate the chicken breast with half of the minced garlic, half of the lemon juice, salt, and pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken breast for 6-8 minutes per side until cooked through, then set aside to rest.
In a small bowl, combine the cooked quinoa, chopped parsley, remaining lemon juice, and a pinch of salt to make the quick tabbouleh.
In another bowl, grate or finely dice the cucumber and mix it with the nonfat Greek yogurt and the remaining minced garlic.
Slice the chicken breast and serve it alongside the quinoa tabbouleh and a dollop of the garlic-cucumber yogurt.

Nutrition

Ingredients

Instructions

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