Garlic Thyme Chicken with Lemon Quinoa

A simple and flavorful dairy-free dish featuring juicy garlic thyme chicken over a refreshing lemon quinoa bed.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for about 1 minute until the garlic is fragrant and just beginning to turn golden. Be careful not to let it burn, as this would impart a bitter taste.
2. 2.
   Season the chicken breast with salt, pepper, and thyme. Place it in the skillet with the garlic. Allow it to cook for about 5-7 minutes on each side, or until a nice golden crust forms and the inside reaches an internal temperature of 165°F (75°C). Adjust the heat to medium-low if browning too quickly. Remove the chicken and let it rest on a plate to retain its juices.
3. 3.
   In the same skillet, add 1 tablespoon of olive oil followed by the cooked quinoa. Stir to combine with the garlic remnants in the pan, enhancing the flavor. Pour in the lemon juice, stirring continuously, and cook for about 2-3 minutes to heat through and allow the quinoa to absorb the lemon's brightness.
4. 4.
   Slice the rested chicken breast against the grain for tenderness. An even slicing helps maintain the moist texture of the chicken.
5. 5.
   To serve, arrange the lemon quinoa on the plate as a bed and lay the sliced chicken on top. Drizzle some of the juices that collected on the plate over the chicken for added flavor. Enjoy this simple yet flavorful dish immediately.