Grilled Herb Chicken with Quinoa Spinach Sauté

A deliciously seasoned grilled chicken breast served over a bed of quinoa and wilted spinach, enhanced with a splash of lemon juice for a vibrant finish. High in protein and filled with fresh flavors, this dish is quick to prepare and satisfying.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by pre-heating your grill or skillet over medium-high heat. While it’s heating, season the chicken breast with salt, pepper, and a hint of your preferred herbs. This step will ensure that the chicken is flavorful and aromatic, providing the perfect base for your high-protein dish.
2. 2.
   Drizzle 1/2 tablespoon of the olive oil onto the grill or skillet, then proceed to cook the chicken breast for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. The chicken should be slightly charred on the outside, which suggests that it is perfectly done while retaining the juicy inside.
3. 3.
   In a separate pan, heat the remaining olive oil over medium heat. Add the cooked quinoa along with the fresh spinach leaves. Gently toss them together, allowing the spinach to wilt and aromatic steam to envelop the quinoa. This should take roughly 3-4 minutes.
4. 4.
   Squeeze fresh lemon juice over the quinoa and spinach sauté to add a zesty brightness to the dish. The acidity will balance the richness of the chicken, creating a harmonious flavor profile.
5. 5.
   Slice the grilled chicken and serve it over the bed of quinoa and spinach. Ensure the dish is evenly heated before serving. If the quinoa appears dry, consider adding a splash of water and reheating for a short time. Enjoy immediately for optimal taste and texture.