Sizzling Lemon Herb Chicken Quinoa

Enjoy a flavorful high-protein meal with tender lemon herb chicken served over fluffy quinoa and wilted spinach.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by rinsing 1/2 cup quinoa under cold water for a minute to remove its natural bitterness. In a small saucepan, combine the quinoa with 1 cup of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it rest, covered, for an additional 5 minutes.
2. 2.
   While the quinoa is cooking, season the 6 oz chicken breast with salt and pepper on both sides. Heat 1 tbsp olive oil in a skillet over medium-high heat. Once the oil shimmers, add the chicken breast. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F. If the chicken browns too quickly, reduce the heat slightly. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
3. 3.
   Add 2 tsp of lemon zest to the cooked quinoa and fluff it with a fork to mix evenly. The lemon zest will impart a fresh citrus aroma, enhancing the flavor of the dish. Taste and adjust seasoning with additional salt if needed.
4. 4.
   In the same skillet used for the chicken, briefly sauté 1/2 cup of baby spinach over medium heat until it wilts, about 1-2 minutes. This process will infuse the spinach with the remaining chicken juices, adding depth to its flavor.
5. 5.
   To assemble, slice the chicken breast into thin strips and serve it over a bed of quinoa. Top with the sautéed spinach. Drizzle with any pan juices for extra flavor if desired. The result is a balanced, high-protein meal perfect for a quick yet satisfying dinner.