Lunch · Italian · 15 min
Bistecca di Pollo con Broccoli e Quinoa al Limone
- Calories
- 626
- Protein
- 47g
- Carbs
- 32g
- Fat
- 35g
Ingredients
- 185.5 g chicken breast
- 0.25 tsp salt
- 0.25 tsp black pepper
- 93.9 g quinoa
- 165.5 g broccoli
- 15.6 g olive oil
- 1 tbsp lemon juice
- 0.5 tsp lemon zest
Method
- 01Butterfly skin-on chicken breast to uniform thickness and season both sides with salt and ground black pepper.
- 02Heat 1 tablespoon of olive oil in a heavy cast-iron skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5 to 6 minutes until skin is deeply golden and crispy.
- 03Flip chicken and cook for another 4 to 5 minutes until cooked through and internal temperature reaches 165°F (74°C). Transfer to a board to rest for 8 minutes before slicing.
- 04Blanch chopped broccoli florets in boiling salted water for 3 minutes until tender-crisp, then drain thoroughly.
- 05In the same skillet over low heat, add cooked quinoa, blanched broccoli, remaining olive oil, and fresh lemon juice, stirring to deglaze pan drippings.
- 06Slice chicken into thick strips. Plate broccoli quinoa mixture, arrange seared chicken on top, and finish with fresh lemon zest.
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