Golden Turmeric Quinoa with Seared Chicken and Zucchini

Name: Golden Turmeric Quinoa with Seared Chicken and Zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.75 pound chicken breast (boneless, skinless, cut into thin cutlets); 1.5 cup quinoa (rinsed); 3 cup water; 3 zucchinis (sliced into 1/2-inch half-moons); 1 tablespoon ground turmeric; 1 teaspoon ground coriander; 2 tablespoon garlic-infused olive oil; 1 teaspoon salt; 0.25 cup fresh parsley (finely chopped); 2 tablespoon lemon juice (freshly squeezed)

Pan-seared turmeric-spiced chicken breast served over fluffy golden quinoa with tender roasted zucchini and fresh parsley.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.88/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Calorie

Ingredients

1.75 pound chicken breast (boneless, skinless, cut into thin cutlets)
1.5 cup quinoa (rinsed)
3 cup water
3 zucchinis (sliced into 1/2-inch half-moons)
1 tablespoon ground turmeric
1 teaspoon ground coriander
2 tablespoon garlic-infused olive oil
1 teaspoon salt
0.25 cup fresh parsley (finely chopped)
2 tablespoon lemon juice (freshly squeezed)

Instructions

In a medium saucepan, combine the rinsed quinoa, water, 1/2 tablespoon of the ground turmeric, and 1/2 teaspoon of the salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until fluffy and liquid is absorbed.
Season the chicken cutlets evenly with the remaining 1/2 tablespoon ground turmeric, ground coriander, and 1/4 teaspoon of the salt.
Heat 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 165°F. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
In the same skillet, heat the remaining 1 tablespoon garlic-infused olive oil over medium-high heat. Add the sliced zucchini and remaining 1/4 teaspoon salt. Sauté for 5 minutes until tender and lightly browned at edges.
Fold the chopped parsley and lemon juice into the warm golden quinoa, then serve topped with the sliced chicken breast and sautéed zucchini.

Notes

Turmeric lends an appetizing golden hue and earthy warmth while remaining very gentle on the stomach.

Nutrition (per serving)

Calories: 439
Protein: 42.5 g
Carbohydrates: 40.5 g
Fat: 12.5 g
Fiber: 5.6 g
Sodium: 553 mg
Saturated Fat: 1.5 g
Sugar: 6.5 g
Cholesterol: 112 mg