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Lemon-Herb Chicken with Quinoa

Lemon-Herb Chicken with Quinoa

Nutrition Facts
  • cal. (kcal) 395
  • Serving size: 4
  • Prep: 10 mins
  • Marinate: 30 mins
  • Roast: 15 mins at 400°F
  • Cook: 20 mins
  • Microwave: 3 mins
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by 2 people
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Ingredients

  • 8 chicken breasts (5 to 6 oz each)
  • 1 pint grape tomatoes
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups cooked quinoa
  • 2 cups firmly packed arugula leaves
  • Lemon wedges

Directions

  1. Set aside cup of the marinade. Place remaining marinade and chicken breasts in a shallow dish, cover and refrigerate 30 minutes.
  2. Heat oven to 400 degrees . On a baking sheet, toss tomatoes, olive oil, 1/4 tsp of the salt and the pepper. Roast at 400 degrees for 15 minutes, until tomatoes are softened and slightly charred.
  3. Heat a grill pan over medium heat. Coat pan with nonstick cooking spray. Remove chicken from fridge; discard marinade and season chicken with remaining salt. Cook breasts, 4 at a time, until cooked through, 5 minutes per side.
  4. Transfer 4 chicken breasts to a container with a tight-fitting lid. Refrigerate for Wednesday.
  5. Spoon quinoa into a large glass bowl. Microwave until warm, 3 minutes. Stir in reserved marinade, roasted tomatoes and arugula. Serve with chicken breasts. Garnish with lemon wedges.

Nutrition Information for Lemon-Herb Chicken with Quinoa

PER SERVING: 395 cal., 11 g total fat (2 g sat. fat), 99 mg chol., 806 mg sodium, 28 g carb. (3 g fiber), 45 g pro.

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