Citrus-Herb Chicken Bowls

Tender chicken breast marinated in a bright citrus-herb blend, pan-seared and served over a hearty bed of quinoa with steamed spinach and unsalted black beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.85/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal

Tags

• sauté
• quick
• healthy
• fresh
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 cup quinoa (uncooked, rinsed)
• 1 lemon (large, juiced)
• 2 teaspoon dried oregano
• 2 teaspoon dried parsley
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 4 cup spinach (fresh)
• 1 can black beans (15 ounces, rinsed and drained)
• 2 tablespoon olive oil

Instructions

1. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
2. While quinoa cooks, in a medium bowl, combine chicken pieces with lemon juice, dried oregano, dried parsley, garlic powder, and black pepper. Stir to coat.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned.
4. Add fresh spinach to the skillet with the chicken. Cook for 2 to 3 minutes until spinach is wilted. Stir in rinsed and drained black beans.
5. Divide cooked quinoa among four bowls. Top with the chicken and spinach mixture.

Notes

Marinating the chicken while the quinoa cooks saves time. This meal is fantastic for leftovers, simply reheat the components or enjoy at room temperature.

Nutrition (per serving)

• Calories: 500
• Protein: 58 g
• Carbohydrates: 40 g
• Fat: 15 g
• Fiber: 8.5 g
• Sodium: 135 mg
• Saturated Fat: 2.5 g
• Sugar: 4 g
• Cholesterol: 125 mg