Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound chicken breast, diced
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Add garlic, thyme, oregano, black pepper, and salt. Stir for 1 minute.
- Pour in quinoa and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked.
- Stir in lemon zest, lemon juice, and fresh parsley before serving.
Notes
- For extra flavor, toast quinoa in a dry pan for 2 minutes before cooking.
- Substitute chicken broth with vegetable broth for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg