Name: Lemon herb chicken with quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1/4 cup quinoa, rinsed; 3/4 cup water; 5 oz broccoli florets; 2 tsp lemon juice

Nutrition

Per serving

412 calories

Protein: 42g; 39% of calories
Carbs: 40g; 38% of calories
Fat: 11g; 23% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Place the chicken breast in a small baking dish. Rub with half the olive oil, half the salt, the black pepper, and the dried thyme.
Roast the chicken in the oven for 20 to 25 minutes until opaque in the center. While the chicken roasts, move to the next steps. Done when opaque in the center, 165°F.
In a small saucepan, combine the quinoa, water, and the remaining salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the quinoa rests, place a steamer basket in a pot with an inch of water. Add the broccoli, cover, and steam over medium heat for 5 to 6 minutes until tender but bright green.
Drizzle the remaining olive oil and the lemon juice over the chicken once it comes out of the oven. Plate the chicken with the quinoa and steamed broccoli.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes