Name: Lemon herb chicken and quinoa
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 3/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

434 calories

Protein: 47g; 42% of calories
Carbs: 32g; 29% of calories
Fat: 14g; 29% of calories

Instructions

Prep 12 min · Cook 23 min

Rinse the quinoa in a fine-mesh sieve for 30 seconds. In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the quinoa cooks, pat the chicken dry. Rub both sides with the garlic powder, dried basil, half the remaining salt, and the black pepper.
Heat half the olive oil in a 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 internal temperature reaches 165°F. Remove from the pan and rest for 3 minutes before slicing into strips.
In a small bowl, whisk the remaining olive oil, lemon juice, and the last pinch of salt. Fluff the quinoa with a fork and stir in the fresh parsley and half the lemon dressing. Arrange the sliced chicken over the quinoa and drizzle the remaining dressing over the meat.

Nutrition

Ingredients

Instructions

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