Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors
Indulge in this lemon herb quinoa with grilled chicken recipe, a zesty delight. The perfect balance of flavor and health. Check it out!
Equipment
- Medium saucepan with lid
- Measuring cups and spoons
- Grill or grill pan
- Mixing bowls
- Citrus juicer
- Meat thermometer
- Sharp knife
Ingredients
- 1 cup Quinoa thoroughly rinsed
- 2 cups Chicken broth can substitute with vegetable broth for a vegetarian option
- Fresh lemon juice from 2 lemons
- 2 tablespoon Extra virgin olive oil
- ¼ cup Fresh parsley finely chopped
- ¼ cup Fresh basil finely chopped
- 2 cloves Garlic minced
- ½ teaspoon Salt or to taste
- ¼ teaspoon Freshly ground black pepper or to taste
- 4 Chicken breasts boneless and skinless
- Lemon zest from 1 lemon
- Lemon juice from 1 lemon
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 cloves Garlic minced
- 1 teaspoon Salt or to taste
- ½ teaspoon Freshly ground black pepper or to taste
Instructions
- Begin by preparing the quinoa. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, stir, and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
- While the quinoa is cooking, zest and juice your lemons.
- Once the quinoa is done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork and transfer it to a large bowl. Stir in the lemon juice, olive oil, parsley, basil, minced garlic, salt, and pepper.
- For the grilled chicken, start by pounding the chicken breasts to an even thickness.
- In a mixing bowl, whisk together the lemon zest, lemon juice, olive oil, oregano, thyme, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, let it rest for a few minutes before slicing.
- Serve the grilled chicken atop the lemon herb quinoa, garnishing with additional fresh herbs if desired.
Notes
- Rinsing quinoa — Always rinse quinoa under cold water in a fine-mesh strainer before cooking to remove the saponin coating, which can give it a bitter taste. This simple step is crucial for the best-tasting quinoa.
- Marinating time — Don't skimp on the marinating time for the chicken. The acid in the lemon juice helps to tenderize the meat, and the longer it sits, the more flavorful it will be.
- Letting meat rest — Always let your grilled chicken rest before slicing. This is a step I used to rush, eager to serve, but allowing the meat to rest ensures that each slice is as juicy as can be.
Nutrition
Nutrition Facts
Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors
Amount per Serving
Calories
585
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
147
mg
49
%
Sodium
1576
mg
69
%
Potassium
1148
mg
33
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
55
g
110
%
Vitamin A
491
IU
10
%
Vitamin C
9
mg
11
%
Calcium
64
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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