Description
A quick and tasty weeknight meal featuring tender chicken and quinoa, brightened up with lemon and garlic flavors.
Ingredients
Scale
- 2 pieces Chicken breasts (Boneless and skinless)
- 3 cloves Garlic (Freshly minced)
- 1/4 cup Lemon juice (Freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Quinoa (Rinsed)
- 2 cups Chicken broth
- 1/4 cup Fresh parsley (Chopped)
- 1/4 teaspoon Red pepper flakes (optional)
- 1 cup Cherry tomatoes (Halved)
- 2 cups Spinach or kale (Tossed in near the end)
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat oil in a pan and sear chicken 3–4 minutes per side until golden.
- Remove chicken and add garlic to the pan; cook 30 seconds to release aroma.
- Pour in lemon juice and chicken broth, scraping any browned bits.
- Add rinsed quinoa, bring to a low boil, then cover and simmer for 12–15 minutes.
- Return chicken on top to finish cooking through.
- Stir in cherry tomatoes, spinach, parsley, and red pepper flakes at the end.
- Let rest for five minutes before serving.
Notes
Cool the meal before storing in airtight containers; consume within 3–4 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg