Name: Grilled chicken with quinoa and zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 1 medium zucchini, sliced into half-moons; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil

Nutrition

Per serving

500 calories

Protein: 54g; 42% of calories
Carbs: 38g; 30% of calories
Fat: 16g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini with half the olive oil, the dried basil, and a pinch of salt. Roast for 20 minutes until tender and browned at the edges.
In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork and stir in the lemon juice.
Season the chicken breast with the remaining salt and black pepper. Heat a 12-inch skillet over medium-high heat with the remaining olive oil. Cook the chicken for 6 to 7 minutes, flip, and cook for 6 to 7 minutes more. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes, then slice into strips. Plate the lemon quinoa topped with the roasted zucchini and the sliced chicken.

Nutrition

Ingredients

Instructions

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