Citrus-Garlic Chicken with Quinoa Medley

A vibrant citrus-garlic chicken paired with a fluffy quinoa medley, perfect for a light, dairy-free meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the marinade for the chicken. In a small bowl, mix the juice of one lemon with minced garlic and 1 tablespoon of olive oil. Whisk until well combined. Set aside a little of this mixture for drizzling at the end.
2. 2.
   Place the chicken breast in a zip-lock bag or a shallow dish. Pour the lemon-garlic marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 15 minutes. This allows the flavors to penetrate the meat, making it tender and flavorful.
3. 3.
   While the chicken is marinating, prepare the quinoa if it is not already cooked. Bring a pot of water to a boil, add quinoa, and simmer until all the water is absorbed and the quinoa is fluffy. Let it cool slightly.
4. 4.
   Heat a pan over medium-high heat and add the remaining olive oil. Once the oil is shimmering, place the marinated chicken breast in the pan. Cook each side for about 5-7 minutes or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. If the chicken browns too quickly, reduce the heat to prevent burning.
5. 5.
   Plate the cooked quinoa, then slice the chicken breast and arrange it over the quinoa. Drizzle the reserved lemon-garlic mixture on top. Serve immediately for a fresh and zesty dish. If the quinoa or chicken seems dry, a splash of extra olive oil can be added for moisture.