Lemon-Herb Chicken with Quinoa

Lemon-Herb Chicken with Quinoa
Prep 10 m
Marinate 30 m
Roast 15 m
Cook 20 m
Microwave 3 m



  1. 1 of 5 Set aside cup of the marinade. Place remaining marinade and chicken breasts in a shallow dish, cover and refrigerate 30 minutes.
  2. 2 of 5 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. 3 of 5 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. 4 of 5 Transfer 4 chicken breasts to a container with a tight-fitting lid. Refrigerate for Wednesday.
  5. 5 of 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
Servings Per Recipe:
Per Serving: 806 mg sodium, 45 g pro., 11 g Fat, total, 395 kcal cal., 3 g fiber, 28 g carb., 2 g sat. fat, 99 mg chol.