Description
A vibrant and nutritious meal featuring tender chicken, quinoa, garlic, and lemon—perfect for busy weeknights.
Ingredients
Scale
- 2 pieces Boneless, skinless chicken breasts
- 3 cloves Freshly minced garlic
- 1/4 cup Freshly squeezed lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Rinsed quinoa
- 2 cups Chicken broth
- 1/4 cup Chopped fresh parsley
- 1/4 teaspoon Red pepper flakes
- 1 cup Halved cherry tomatoes
- 2 cups Fresh spinach or kale
Instructions
- Prepare the chicken: Heat the olive oil in a large pan over medium heat. Season your chicken breasts with salt and pepper, then cook them for about 6-7 minutes on each side until browned and fully cooked.
- Add flavor: Once the chicken is cooked, remove it from the pan and set aside. In the same pan, sauté the minced garlic for 1 minute until fragrant.
- Simmer with quinoa: Stir in the rinsed quinoa, chicken broth, and lemon juice. Bring to a simmer, then lower the heat and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Mix in veggies: While the quinoa is cooking, chop the cooked chicken into chunks. Add it back into the pan along with the cherry tomatoes, spinach or kale, and red pepper flakes. Toss gently until the greens are wilted.
- Garnish and serve: Finish by sprinkling fresh parsley on top for an extra burst of flavor and color. Enjoy warm!
Notes
Leftovers last 3-4 days in the refrigerator; can be frozen for up to three months. Rinse quinoa before cooking to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg