Ingredients:

  • 4 boneless, skinless chicken breasts (680g)
  • 1/4 cup (60ml) olive oil
  • Juice of 2 large lemons
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 cup (185g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions:

  1. In a large mixing bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
  2. Add chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for 30 minutes.
  3. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  4. Add rinsed quinoa and stir for 1-2 minutes.
  5. Pour in broth or water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  7. Preheat a skillet over medium-high heat. Remove chicken from marinade and sear in the skillet, cooking for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  8. Plate the quinoa and top with the seared chicken. Drizzle with additional olive oil or a squeeze of fresh lemon juice if desired.