Garlic-Lemon Chicken Quinoa Delight

Savor a delightful balance of tender chicken breast paired with fluffy quinoa, all elevated by a zesty garlic-lemon glaze.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by cooking the quinoa. Rinse 1/2 cup quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa with 1 cup of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is fluffy, about 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. 2.
   While the quinoa is cooking, prepare the chicken breast. Pat the 6 oz chicken breast dry with paper towels to ensure a good sear. Season both sides with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Once the oil is hot and shimmering, add the chicken breast. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as necessary to avoid burning.
3. 3.
   Remove the chicken from the skillet and let it rest on a cutting board for a few minutes to retain its juices. In the same skillet, lower the heat and add the minced garlic. Stir constantly for about 30 seconds, being careful not to burn it. This will infuse the oil with a rich garlic flavor.
4. 4.
   Add the juice of 1 lemon directly into the skillet, stirring to combine the flavors. Let the mixture simmer gently for about a minute to thicken slightly. If the sauce looks too thin, let it reduce a bit longer, but watch that it doesn’t over-reduce.
5. 5.
   Slice the rested chicken into strips and serve it over the cooked quinoa. Drizzle the garlic-lemon sauce over the top evenly to ensure every bite is flavorful. If the quinoa has cooled, you can quickly warm it up in the skillet before serving. Add a sprinkle of fresh herbs if desired for an extra fresh touch. If the sauce becomes too tangy, a touch of honey can balance it out.