Lunch · Mediterranean · 15 min
Lemon-Garlic Roasted Chicken Breast with Quinoa and Sautéed Zucchini
- Calories
- 554
- Protein
- 48g
- Carbs
- 48g
- Fat
- 20g
Ingredients
- 166.3 g boneless skinless chicken breast
- 0.9333 clove garlic
- 148.6 g quinoa
- 148.6 g zucchini
- 1.3867 tbsp lemon juice
- 0.9 tsp lemon zest
- 1.4714 tsp honey
- 2.5778 tsp extra virgin olive oil
- 0.2333 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat the oven to 400°F (200°C).
- 02Pat the chicken breast dry with paper towels. Rub with 1 tsp olive oil, minced garlic, lemon zest, half of the salt, and half of the black pepper.
- 03Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F (74°C) with an instant-read thermometer. Remove and allow to rest for 5 minutes before slicing.
- 04While the chicken roasts, heat 1.8 tsp olive oil in a skillet over medium-high heat. Add the sliced zucchini, season with remaining salt and pepper, and sauté for 5 minutes until tender-crisp and lightly browned.
- 05In a small bowl, whisk together the fresh lemon juice and honey to create a glaze.
- 06Fluff the cooked quinoa and arrange on a plate. Top with the sliced chicken breast and sautéed zucchini. Drizzle the lemon-honey glaze over the top before serving.
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