Name: Lemon garlic chicken with quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, sliced into strips; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

425 calories

Protein: 41g; 38% of calories
Carbs: 43g; 40% of calories
Fat: 10g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell peppers with half the olive oil and a pinch of salt. Roast for 20 minutes until tender and slightly browned at the edges.
In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the vegetables roast, season the chicken breast with salt and black pepper. Heat the remaining olive oil in a 12-inch skillet over medium heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the lemon juice, turning the chicken to coat in the pan sauce, then remove from the heat and plate with the vegetables and fluffed quinoa.

Nutrition

Ingredients

Instructions

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