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    Zesty Lemon Herb Chicken with Quinoa

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    In This Article:

    Introduction

    Discover a simple yet flavorful anti-inflammatory dish designed for beginner chefs! This Zesty Lemon Herb Chicken with Quinoa is a one-pan recipe that’s easy to prepare, packed with wholesome ingredients, and perfect for those looking to create a healthy meal without stress.

    Zesty Lemon Herb Chicken with Quinoa

    This Zesty Lemon Herb Chicken with Quinoa is a vibrant and nutritious dish featuring juicy, herb-seasoned chicken paired with fluffy quinoa, fresh spinach, and cherry tomatoes, all brightened with a zesty lemon kick. Perfect for a wholesome and satisfying meal.
    Jump to Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Mediterranean
    Servings 2 servings
    Calories 480 kcal

    Ingredients
      

    • 2 boneless, skinless chicken breasts
    • 1 cup quinoa rinsed
    • 2 cups low-sodium chicken broth
    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 1 medium lemon zested and juiced
    • 1 tsp dried oregano
    • 1/2 tsp dried thyme
    • 1/4 tsp ground black pepper
    • 1/4 tsp salt
    • 1 cup cherry tomatoes halved
    • 1 cup fresh spinach or arugula
    • Fresh parsley or basil for garnish optional

    Instructions
     

    Prepare the Chicken

    • Season the chicken breasts with salt, pepper, oregano, and thyme.
    • Heat olive oil in a large skillet over medium heat.
    • Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.

    Cook the Quinoa

    • In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
    • Stir in the quinoa and toast lightly for 2 minutes.
    • Pour in the chicken broth and bring to a boil.
    • Reduce the heat to low, cover, and let the quinoa simmer for 12-15 minutes, or until fully cooked.

     Add Vegetables and Chicken

    • Stir the cherry tomatoes and spinach into the cooked quinoa.
    • Nestle the chicken breasts back into the skillet on top of the quinoa and vegetables.
    • Cover and cook for another 5 minutes to heat the chicken through.

    Finish with Lemon

    • Drizzle the lemon juice and sprinkle the zest over the dish just before serving.

    Serve

    • Garnish with fresh parsley or basil, and enjoy warm.

    Bonus Tips:

    • Swap chicken for salmon or tofu for a pescatarian or vegetarian option.
    • Make it a meal prep dish by storing portions in airtight containers for up to 3 days.
    • Add red pepper flakes for a touch of heat if desired.

    Notes

    Nutritional Analysis (Per Serving):

    • Calories: 450-500 kcal
    • Protein: 40g
    • Carbohydrates: 45g
    • Fat: 12g
    • Fiber: 5g
    • Sodium: ~400mg
    • Vitamin C: High (from lemon and tomatoes)
    • Iron: Good source (from quinoa and spinach)

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    Why This Recipe?

    Lemon
    A great source of vitamin C, it adds a zesty flavor while supporting your immune system.
    Quinoa
    A complete protein and rich in fiber, it’s a fantastic base for this dish.
    Spinach and Tomatoes
    Packed with antioxidants and nutrients, these ingredients round out the meal.

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