Lemon Herb Chicken with Quinoa Salad

Name: Lemon Herb Chicken with Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil (divided); 1 lemon (halved); 1 tablespoon dried oregano; 1 teaspoon dried thyme; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 1 cup quinoa (uncooked, rinsed); 2 cup water; 0.5 cup cucumber (diced); 0.5 cup Roma tomato (diced); 0.25 cup fresh parsley (chopped); 2 tablespoon red wine vinegar; 1 tablespoon dried mint

Pan-seared boneless, skinless chicken thighs marinated in bright lemon and fresh herbs, served alongside a refreshing quinoa salad with cucumber, tomato, and a tangy dressing.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.41/serving

Dietary

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

Ingredients

1 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil (divided)
1 lemon (halved)
1 tablespoon dried oregano
1 teaspoon dried thyme
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
1 cup quinoa (uncooked, rinsed)
2 cup water
0.5 cup cucumber (diced)
0.5 cup Roma tomato (diced)
0.25 cup fresh parsley (chopped)
2 tablespoon red wine vinegar
1 tablespoon dried mint

Instructions

Season chicken thighs with 1 tablespoon olive oil, juice of half a lemon, dried oregano, dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let marinate for at least 5 minutes while preparing other ingredients.
Cook quinoa: In a medium saucepan, combine 1 cup rinsed uncooked quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool slightly.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and pan-sear for 5-7 minutes per side, or until cooked through and nicely browned. Squeeze remaining lemon half over cooked chicken.
While chicken cooks, prepare quinoa salad: In a medium bowl, combine cooled cooked quinoa, diced cucumber, diced Roma tomato, and chopped fresh parsley.
In a small bowl, whisk together red wine vinegar, dried mint, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the dressing. Pour over the quinoa salad and toss to combine.
Serve the pan-seared lemon herb chicken alongside the fresh quinoa salad.

Notes

Marinating the chicken for a longer period (30 minutes to 1 hour) will enhance the flavor.

Nutrition (per serving)

Calories: 366
Protein: 27.9 g
Carbohydrates: 33 g
Fat: 15.7 g
Fiber: 4.3 g
Sodium: 428 mg
Saturated Fat: 2.6 g
Sugar: 4.1 g
Cholesterol: 96 mg