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

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. While it simmers, prepare the chicken.
In a small bowl, whisk together the lemon juice, garlic, thyme, and half the remaining salt and pepper. Rub the mixture over both sides of the chicken breast.
Heat the olive oil in a skillet over medium heat. Wipe any large garlic bits off the chicken to prevent burning, then add it to the pan. Cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the internal temperature reaches 165°F. Remove from the skillet and rest for 3 minutes.
While the chicken rests, place the green beans in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes until tender-crisp. Drain any excess water.
Fluff the quinoa with a fork and toss with the green beans and the rest of the salt and pepper. Slice the chicken. Arrange the quinoa mixture on a plate or in a meal-prep container, top with the sliced chicken, and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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