Name: Lemon herb chicken and quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 cup quinoa, rinsed and drained; 2/3 cup water; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

489 calories

Protein: 46g; 37% of calories
Carbs: 33g; 27% of calories
Fat: 20g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rinsed quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then immediately reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the lemon juice, chopped parsley, a pinch of the salt, and one third of the olive oil. Set the dressing aside.
Season the chicken with the remaining salt, black pepper, and garlic powder. Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest on a board for 3 minutes. Fluff the quinoa with a fork and toss with half of the lemon dressing. Slice the chicken, arrange next to the quinoa, and spoon the remaining dressing over the meat.

Nutrition

Ingredients

Instructions

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