Name: Lemon herb chicken and quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 1/4 cup quinoa, rinsed; 1/2 cup water; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, finely chopped; 1 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
¼ cup quinoa, rinsed
½ cup water
2 tsp extra virgin olive oil
1 tbsp lemon juice
1½ tbsp fresh parsley, finely chopped
1 tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. In a small saucepan, combine the rinsed quinoa, water, and one third of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from the heat and let rest, covered, for 5 minutes.
While the quinoa simmers, season the chicken breast on both sides with half the remaining salt and the black pepper.
Heat half the 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 center is opaque and the meat reaches its safe temperature. Done when opaque in the center, 165°F.
While the chicken cooks, whisk together the remaining olive oil, lemon juice, chopped parsley, and the last pinch of salt in a small bowl.
Let the chicken rest for 3 minutes before slicing it into strips. Fluff the quinoa with a fork and transfer it to a bowl. Top with the sliced chicken and drizzle the lemon herb dressing over the plate.

Nutrition

Ingredients

Instructions

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