Name: Grilled chicken breast with quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 5 oz boneless skinless chicken breast, patted dry; 3/4 medium zucchini, sliced into rounds; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tbsp reduced sodium chicken broth; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the quinoa cooks, season the chicken with half the salt and half the pepper. Heat half the olive oil in a skillet over medium high heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest. Add the remaining olive oil and the zucchini rounds to the skillet. Season with the remaining salt and pepper. Sauté for 5 to 6 minutes until tender and browned.
Move the zucchini to the plate with the chicken. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping any browned bits from the pan. Simmer for 2 minutes until slightly reduced.
Fluff the quinoa with a fork and place it on a plate. Slice the chicken and arrange it over the quinoa alongside the zucchini. Spoon the lemon garlic sauce over the chicken and zucchini.

Nutrition

Ingredients

Instructions

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