Skillet Lemon Herb Chicken and Quinoa

Name: Skillet Lemon Herb Chicken and Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken breast (boneless, skinless, thinly sliced); 1 teaspoon dried Italian seasoning; 0.5 teaspoon garlic powder; 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 0.5 cup chicken broth (low sodium); 2 tablespoon lemon juice (fresh); 1.5 cup quinoa (uncooked, rinsed); 3 cup water; 1 pound green beans

Tender chicken breast slices quickly sautéed with bright lemon and savory herbs, served alongside fluffy quinoa and steamed green beans for a fresh, protein-packed, and wholesome meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $1.91/serving

Dietary

Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free

Ingredients

1 tablespoon olive oil
1.5 pound chicken breast (boneless, skinless, thinly sliced)
1 teaspoon dried Italian seasoning
0.5 teaspoon garlic powder
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
0.5 cup chicken broth (low sodium)
2 tablespoon lemon juice (fresh)
1.5 cup quinoa (uncooked, rinsed)
3 cup water
1 pound green beans

Instructions

Rinse the 1 1/2 cups uncooked quinoa thoroughly. In a medium saucepan, combine the rinsed quinoa with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and quinoa is fluffy. Set aside.
While quinoa cooks, season the thinly sliced chicken breast with 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, salt, and black pepper.
Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Add the 1/2 cup low-sodium chicken broth and 2 tablespoons fresh lemon juice to the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer. Return chicken to the skillet, tossing to coat.
Steam the green beans until tender-crisp, about 5-7 minutes. Serve the lemon herb chicken and green beans with the cooked quinoa.

Notes

For even quicker cooking, cut chicken into smaller bite-sized pieces. Frozen green beans can be used directly; no need to thaw beforehand.

Nutrition (per serving)

Calories: 320
Protein: 30.6 g
Carbohydrates: 31.3 g
Fat: 7.8 g
Fiber: 3.7 g
Sodium: 359 mg
Saturated Fat: 0.8 g
Sugar: 3.7 g
Cholesterol: 80 mg