Lemon Herb Chicken with Quinoa and Green Vegetables

A gourmet, nutritious lunch featuring lemon herb marinated chicken paired with a vibrant quinoa and green vegetable medley, finished with a hint of spice from jalapenos.

Total time: 30 min

Servings: 2

Calories: 590 per serving

Protein: 48g | Carbs: 45g | Fat: 22g

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 lemon
• 1 lime
• 2 large eggs
• 1 medium onion
• 1 cup spinach
• 1 cup broccoli florets
• 1/2 cup quinoa
• 1 cup brussel sprouts
• 1 cup asparagus
• 2 cloves garlic
• 1 jalapeno
• 1 teaspoon mixed herbs (such as thyme, oregano, rosemary)
• Salt to taste

Instructions

1. Begin by marinating the chicken. In a bowl, combine the juice of one lemon, 1 tablespoon of olive oil, chopped garlic, mixed herbs, and salt. Add the chicken breasts, turning to coat well, and let stand for 10 minutes.
2. While the chicken marinates, rinse and drain the quinoa. Cook the quinoa in a small saucepan with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat and simmer for 15 minutes or until cooked. Fluff with a fork.
3. Dice the onion, chop the broccoli, halve the brussel sprouts, and chop the asparagus into bite-sized pieces. Slice the jalapeno and remove seeds for less heat if desired.
4. In a pan over medium-high heat, add the remaining olive oil. Sear the marinated chicken breasts for about 5-6 minutes on each side until cooked through. Remove from the pan and let rest.
5. In the same pan, add the onion, broccoli, brussel sprouts, and asparagus, sautéing for about 5 minutes. Add the spinach and jalapeno slices, cooking for an additional 2 minutes.
6. In a small bowl, beat the eggs and add a squeeze of lime juice. Pour the eggs into the vegetable mixture and stir until lightly scrambled.
7. Plate the quinoa, top with sautéed vegetables and sliced chicken breasts. Finish with an extra sprinkle of mixed herbs and a squeeze of lime for freshness.