Grilled Lemon-Garlic Chicken with Quinoa Spinach Sauté

This high-protein dish combines flavorful grilled lemon-garlic chicken with a nutritious quinoa and spinach sauté, creating a filling and delicious single-serving meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by marinating the chicken breast in a mixture of lemon juice, garlic powder, salt, and pepper. Let the chicken sit for at least 10 minutes to absorb the flavors. This step helps tenderize the chicken and infuses it with a zesty taste.
2. 2.
   While the chicken is marinating, rinse the quinoa under cold water to remove its natural coating, which can make it taste bitter. Boil 1 cup of water in a pot, add the quinoa, and reduce the heat to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed.
3. 3.
   Heat a grill pan over medium-high heat. Once hot, place the marinated chicken breast on the pan and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. The chicken should have nice grill marks and be slightly golden.
4. 4.
   In another pan, wilt the spinach over medium heat. Since spinach cooks down significantly, be sure to continously stir. Once wilted, add the cooked quinoa to the pan, stirring gently to combine. This adds a nutritional boost and a vibrant green color to the dish.
5. 5.
   Serve the grilled chicken atop the quinoa-spinach mix. If desired, drizzle with a bit of extra lemon juice for added brightness. The key to perfect flavor balance is to ensure the chicken is juicy and the quinoa is well-seasoned. Adjust seasoning as needed before serving.