Herb-Grilled Lemon Chicken with Quinoa & Sautéed Greens

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp extra-virgin olive oil
• 1 lemon (zested and juiced)
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 60g uncooked quinoa
• 120ml low sodium chicken broth
• 80g baby spinach
• 60g kale, stems removed, chopped
• 1 tsp olive oil (for greens)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour over chicken breast and marinate for at least 15 minutes.
2. 2
   Rinse quinoa thoroughly under cold water. In a small pot, bring chicken broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes or until broth is absorbed. Fluff with a fork.
3. 3
   While quinoa cooks, heat a grill pan over medium-high heat. Grill marinated chicken for 6-7 minutes per side, or until cooked through. Remove from heat and let rest for 2 minutes, then slice.
4. 4
   Meanwhile, in a large skillet, heat 1 tsp olive oil over medium heat. Add kale and sauté for 2 minutes, then add spinach and cook just until wilted. Season with a pinch of salt and pepper.
5. 5
   To serve, plate the quinoa, top with sautéed greens and sliced grilled chicken. Drizzle any pan juices over the meal and enjoy!

📊 Nutritional Information

• Vitamin A: 1120 IU
• Vitamin C: 25 mg
• Calcium: 90 mg
• Iron: 3 mg
• Dietary Fiber: 4 g
• Potassium: 690 mg
• Magnesium: 45 mg

💡 Cooking Tips

• Allowing the chicken to rest after grilling keeps it juicy.
• Rinse quinoa well to remove bitterness.
• For extra flavor, add a squeeze of fresh lemon over the greens before serving.
• Watch the greens closely as they cook quickly and can wilt fast.