Lemon Herb Chicken and Quinoa Bowl

• Chicken Breast

  8.8 oz
• Quinoa

  0.5 cup
• Chicken Broth

  1 cup
• Lemon

  1 unit
• Olive Oil

  2 tablespoons
• Garlic

  2 cloves
• Fresh Parsley

  0.3 cup
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Rinse quinoa thoroughly under cold water. In a small saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.

2. 2

   While quinoa cooks, pat chicken breast dry. Season with half of the salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove from skillet, let rest for a few minutes, then slice into strips or dice.

3. 3

   For the dressing, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of half a lemon, minced garlic, chopped fresh parsley, and the remaining salt and pepper. Zest the other half of the lemon over the dressing for extra flavor.

4. 4

   Divide the cooked quinoa between two bowls. Top with sliced chicken. Drizzle generously with the lemon herb dressing. Serve warm.