Grilled Lemon-Garlic Chicken with Spinach Quinoa

Savor this high-protein dish featuring juicy grilled chicken paired with fluffy quinoa and fresh spinach, all enhanced by a hint of lemon zest.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by marinating the chicken breast. In a bowl, combine olive oil, lemon zest, and a pinch of salt. Coat the chicken thoroughly and let it marinate for at least 15 minutes. This infusion of flavors keeps the chicken juicy during grilling.
2. 2.
   Heat a grill pan over medium heat. Once hot, place the chicken breast on the grill without oiling the pan (the marinated oil will suffice). Grill for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and appears golden brown. A clean grill ensures those perfect char marks, adding flavor and texture.
3. 3.
   Meanwhile, prepare the quinoa. Ensure it's cooked to a fluffy texture by using a 2:1 water-to-quinoa ratio. If it's too wet, allow it to steam off for a few minutes in the pot with the lid slightly ajar.
4. 4.
   Once the chicken is done, set it aside to rest for at least 5 minutes. This resting time helps distribute the juices evenly, preventing dryness.
5. 5.
   In the meantime, quickly sauté the spinach in the same grill pan over medium-low heat for 2-3 minutes until wilted. Toss it gently with the cooked quinoa, and serve it alongside the grilled chicken. The slight bitterness of spinach complements the zesty and savory chicken perfectly, creating a delightful harmony of flavors.