Lunch · Italian · 15 min
Pollo al Limone con Quinoa e Spinaci Appassiti
- Calories
- 548
- Protein
- 49g
- Carbs
- 47g
- Fat
- 18g
Ingredients
- 165 g chicken breast
- 0.6929 tbsp olive oil
- 0.9333 clove garlic
- 0.2333 tsp salt
- 0.25 tsp black pepper
- 64.5 g quinoa
- 0.92 tbsp lemon juice
- 0.9 tsp lemon zest
- 78.4 g spinach
Method
- 01Rinse dry quinoa, then cook in boiling water for 12-15 minutes until tender and uncoiled. Drain any excess water.
- 02Pat the chicken breast dry with paper towels and season both sides with salt and cracked black pepper.
- 03Heat two-thirds of the extra-virgin olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature must reach 165°F/74°C).
- 04Transfer chicken to a board and let rest for 5 minutes before slicing diagonally into thin strips.
- 05In the same skillet, reduce heat to medium, add minced garlic and remaining olive oil, and sauté for 30 seconds. Add the spinach and a splash of water, tossing until wilted.
- 06Fluff the cooked warm quinoa and toss with fresh lemon juice and grated lemon zest.
- 07Plate by arranging the lemon quinoa as a base, topping with wilted spinach, and laying the sliced chicken breast over top.
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