Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or mixed herbs
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook quinoa with broth in a pot: bring to boil, reduce heat, simmer covered for 15 minutes until liquid is absorbed.
- Heat 1 tablespoon olive oil in skillet over medium heat. Season chicken with salt, pepper, lemon zest, and herbs.
- Cook chicken 5-6 minutes per side until golden and cooked through. Remove and let rest.
- In same skillet, add remaining olive oil, garlic, zucchini, and cherry tomatoes. Sauté 4-5 minutes until veggies are tender but vibrant.
- Slice chicken and serve over quinoa topped with sautéed veggies and a squeeze of lemon juice.
- Garnish with fresh herbs.
Notes
- Swap chicken for salmon, tofu, or shrimp as desired.
- Use brown rice or couscous instead of quinoa.
- Add spinach or kale to sautéed veggies for extra nutrition.
- Drizzle tahini or sprinkle feta cheese for added flavor.
- Store leftovers in airtight container in fridge up to 2 days.
- Reheat gently with splash of water or broth to keep moist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Global
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
