Name: Chicken breast with zucchini and quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1/4 cup white quinoa; 1/2 cup water; 1/2 medium zucchini, sliced into half-moons; 1/2 medium yellow squash, sliced into half-moons; 1 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1/2 tsp garlic powder

Nutrition

Per serving

584 calories

Protein: 60g; 41% of calories
Carbs: 40g; 27% of calories
Fat: 21g; 32% of calories

Instructions

Prep 20 min · Cook 15 min

Combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let rest covered.
While the quinoa cooks, season the chicken breast on both sides with the thyme, garlic powder, black pepper, and half the remaining salt.
Heat half the olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes. Flip and cook for 6 to 8 minutes more until the center is opaque and reaches its safe temperature. Transfer to a plate to rest. Done when opaque in the center, 165°F.
In the same skillet, heat the remaining oil over medium-high heat. Add the zucchini and yellow squash with the remaining salt. Sauté, stirring often, for 5 to 6 minutes until the vegetables are tender and lightly browned.
Fluff the quinoa with a fork and place it on the plate. Slice the chicken and arrange it alongside the quinoa and sautéed squash.

Nutrition

Ingredients

Instructions

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