Name: Grilled chicken and zucchini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 medium zucchini, sliced into planks; 1/4 cup quinoa; 1/2 cup water; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil

Nutrition

Per serving

443 calories

Protein: 48g; 43% of calories
Carbs: 38g; 34% of calories
Fat: 12g; 23% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the quinoa simmers, preheat a grill pan over medium-high heat. In a bowl, toss the chicken breast and zucchini planks with half the olive oil, salt, black pepper, garlic powder, and dried basil.
Place the chicken in the hot grill pan. Cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque and reached its safe temperature. Transfer to a plate to rest. Done when opaque in the center, 165°F.
In the same pan, grill the zucchini planks for 3 minutes, flip, and grill for 3 minutes more until charred and tender.
Fluff the quinoa with a fork and stir in the remaining oil and lemon juice. Serve the grilled chicken and zucchini alongside the quinoa.

Nutrition

Ingredients

Instructions

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