Name: Chicken and pea quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa, rinsed; 2/3 cup water; 1/4 package frozen peas; 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

526 calories

Protein: 46g; 34% of calories
Carbs: 52g; 39% of calories
Fat: 16g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 15 minutes.
While the quinoa cooks, season the chicken breast on both sides with half the remaining salt, the black pepper, and the garlic powder.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque and the temperature reaches 165°F. Remove from the pan and rest for 3 minutes.
When the quinoa has finished simmering, remove the pot from the heat. Stir in the frozen peas. Cover again and let sit for 5 minutes to steam the peas through.
Fluff the quinoa and peas with a fork. Stir in the lemon juice, chopped parsley, and the rest of the salt. Slice the rested chicken and serve it over the quinoa.

Nutrition

Ingredients

Instructions

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