Name: Lemon herb chicken with quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 cup quinoa; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 3/4 tsp lemon zest; 1/2 cup water

Nutrition

Per serving

446 calories

Protein: 49g; 43% of calories
Carbs: 41g; 36% of calories
Fat: 10g; 21% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a medium bowl, whisk together the lemon juice, lemon zest, garlic, oregano, olive oil, pepper, and two thirds of the salt. Add the chicken breast and green beans, tossing to coat thoroughly.
Arrange the chicken and green beans on a half-sheet pan. Roast for 20 minutes, flipping the chicken once halfway through. Done when opaque in the center, 165°F.
While the chicken starts roasting, rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well. In a small pot, combine the quinoa, water, and the remaining salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed.
Remove the chicken from the oven and the quinoa from the heat. Let both rest for 5 minutes. Fluff the quinoa with a fork, then serve topped with the sliced chicken, green beans, and any pan juices.

Nutrition

Ingredients

Instructions

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