Pan-Seared Lemon Pepper Chicken with Quinoa and Cucumber Tomato Salad

Flavorful pan-seared chicken breast seasoned with lemon pepper, served alongside fluffy quinoa and a refreshing, vibrant salad of cucumber and cherry tomatoes.

• Prep: 12 min
• Cook: 18 min
• Total: 30 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $6.07/serving

Dietary

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

Tags

• sauté
• quick
• healthy
• savory
• fresh
• classic

Ingredients

• 0.5 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil
• 1.5 teaspoon lemon pepper seasoning
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 clove garlic (minced)
• 0.25 cup quinoa (uncooked)
• 0.5 cup chicken broth (low sodium)
• 0.5 cucumber (medium, diced)
• 0.5 cup cherry tomatoes (halved)
• 0.125 red onion (small, finely diced)
• 2 tablespoon fresh parsley (chopped)
• 1 lemon

Instructions

1. Rinse the quinoa thoroughly under cold water. Combine 1/4 cup quinoa and 1/2 cup chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, prepare the chicken. Pat 1/2 pound chicken breast dry with paper towels. Season both sides with 1 1/2 teaspoons lemon pepper seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mince 1 clove garlic.
3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the seasoned chicken breast to the hot skillet. Cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Add the minced garlic during the last 2 minutes of cooking the chicken.
4. While the chicken cooks, prepare the salad. In a medium bowl, combine 1/2 medium cucumber (diced), 1/2 cup cherry tomatoes (halved), 1/8 small red onion (finely diced), and 2 tablespoons fresh parsley (chopped).
5. In a small bowl, whisk together 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Pour the dressing over the salad ingredients and toss gently to combine.
6. Once cooked, slice the chicken breast if desired. Serve the pan-seared lemon pepper chicken alongside the fluffy quinoa and the refreshing cucumber tomato salad.

Nutrition (per serving)

• Calories: 772
• Protein: 59.2 g
• Carbohydrates: 54 g
• Fat: 37 g
• Fiber: 6.7 g
• Sodium: 1136 mg
• Saturated Fat: 5 g
• Sugar: 9.8 g
• Cholesterol: 160 mg