Herb Chicken Cutlets with Citrus Quinoa

Name: Herb Chicken Cutlets with Citrus Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless, thinly sliced into cutlets); 1 tablespoon olive oil; 2 tablespoon lemon juice; 1 teaspoon dried oregano; 1 teaspoon dried basil; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup white quinoa (uncooked); 1 cup vegetable broth; 0.5 red bell pepper (finely diced); 0.5 cucumber (finely diced); 1 tablespoon fresh parsley (chopped)

Quick-seared chicken cutlets marinated in vibrant lemon and Mediterranean herbs, served alongside fluffy quinoa and a fresh, crunchy bell pepper and cucumber salad.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.87/serving

Dietary

Dairy-Free
Soy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, thinly sliced into cutlets)
1 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup white quinoa (uncooked)
1 cup vegetable broth
0.5 red bell pepper (finely diced)
0.5 cucumber (finely diced)
1 tablespoon fresh parsley (chopped)

Instructions

In a shallow dish, combine 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the chicken cutlets, toss to coat, and let marinate for at least 10 minutes (or up to 30 minutes).
While chicken marinates, rinse the uncooked white quinoa thoroughly. In a small pot, combine the quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is fluffy.
Meanwhile, prepare the fresh salad. In a small bowl, combine the finely diced red bell pepper, finely diced cucumber, and chopped fresh parsley. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken cutlets in a single layer (work in batches if necessary). Sear for 3-4 minutes per side, or until cooked through and golden brown.
Once quinoa is cooked, fluff with a fork and stir in the remaining 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create citrus quinoa. Gently stir in the prepared fresh salad vegetables.
Serve the herb-kissed chicken cutlets alongside the citrus quinoa and fresh vegetable mix.

Notes

To minimize clean-up, you can prepare the quinoa while the chicken marinates. Leftovers are delicious cold or gently reheated.

Nutrition (per serving)

Calories: 485
Protein: 52.3 g
Carbohydrates: 26.5 g
Fat: 19.8 g
Fiber: 7.3 g
Sodium: 810 mg
Saturated Fat: 3.4 g
Sugar: 3.7 g
Cholesterol: 128 mg