Garlic Chicken with Quinoa
Infused with bold flavors and wholesome ingredients, this Garlic Chicken with Quinoa recipe is a quick and nutritious meal that’s perfect for weeknights. Tender, golden-brown chicken breasts are paired with fluffy, protein-packed quinoa and drizzled with a vibrant lemon-garlic pan sauce for a burst of freshness in every bite. The addition of zesty lemon juice and zest complements the savory garlic notes, while a sprinkle of fresh parsley adds a pop of color and herby aroma. Ready in just 35 minutes, this recipe is ideal for those seeking a delicious, healthy dinner option. Serve it up with your favorite greens for a complete meal packed with flavor and nutrients!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves (minced)
- 1 piece Lemon (zested and juiced)
- 0.5 cup Chicken broth (low sodium)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
While the quinoa cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside to rest.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
Add the chicken broth, lemon juice, and zest to the skillet. Stir and simmer for 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Slice the chicken breasts and return them to the skillet, spooning the sauce over the chicken slices.
To serve, place a generous scoop of quinoa on each plate. Top with slices of garlic chicken and drizzle with the pan sauce. Garnish with freshly chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
