Lemon-Thyme Chicken with Garlic Quinoa

A zesty and satisfying high-protein dish featuring juicy chicken breast paired with flavorful lemon-garlic quinoa. Perfect for a nutritious single serving meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Season the 6 oz chicken breast with salt, pepper, and a sprinkle of thyme leaves. Heat 1 tbsp of olive oil in a skillet over medium heat. Place the chicken in the skillet, and sear until each side is golden brown, about 4-5 minutes per side. The chicken is ready when the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing to retain the juices.
2. 2.
   Rinse 1/2 cup of quinoa thoroughly under cold water. This step removes the natural coating, saponin, which can make the quinoa taste bitter. In a saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce to a simmer and cover the pan. Cook for about 15 minutes, or until the quinoa has absorbed all the water and looks fluffy. If you prefer a softer texture, add a bit more water and continue cooking until your desired texture is achieved.
3. 3.
   Once the quinoa is cooked, fluff it with a fork and set aside. In the same saucepan, add 1 clove of minced garlic and a splash of olive oil over low heat. Sauté the garlic until fragrant, about 1 minute. Be careful not to burn the garlic as it can become bitter.
4. 4.
   Mix the sautéed garlic into the cooked quinoa along with the juice of half a lemon. This will add a fresh, tangy flavor and enhance the quinoa's subtle nuttiness. Taste and adjust seasoning with salt and pepper if needed.
5. 5.
   Plate the sliced chicken breast over a bed of the lemon-garlic quinoa. Garnish with fresh thyme if desired, and serve warm. If the chicken seems dry, a quick drizzle of additional olive oil or a squeeze of lemon can enhance the dish's flavors.