Herb-Crusted Chicken with Quinoa & Green Beans

Pan-seared chicken breast seasoned with herbs, served alongside tender green beans and fluffy quinoa for a light and wholesome meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.06/serving

Dietary

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

Tags

• sauté
• steam
• quick
• healthy
• savory
• budget-friendly

Ingredients

• 1 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
• 5 cup green beans (trimmed)
• 1.5 cup quick-cook quinoa (quick-cook, prepared according to package directions)
• 2 cup spinach (packed)
• 1 tablespoon olive oil
• 1 tablespoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper

Instructions

1. Toss the 1 pound diced chicken breast with 1 tablespoon dried Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken; cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
3. While the chicken cooks, prepare 1 1/2 cups quick-cook quinoa according to package directions.
4. In a separate pot, steam or boil the 5 cups fresh green beans for 5-7 minutes, until tender-crisp.
5. Add the 2 cups spinach to the skillet with the cooked chicken and stir until wilted, about 1-2 minutes.
6. Serve the herb-crusted chicken and spinach mixture with the cooked quinoa and green beans.

Notes

Make sure the chicken is diced into small, even pieces for fast and even cooking. This dish reheats well for next day's lunch.

Nutrition (per serving)

• Calories: 405
• Protein: 37.1 g
• Carbohydrates: 44.5 g
• Fat: 10.5 g
• Fiber: 8.8 g
• Sodium: 80 mg
• Saturated Fat: 2.5 g
• Sugar: 3.8 g
• Cholesterol: 90 mg