Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 cup dry quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley, finely chopped
- Optional: 1/2 teaspoon red pepper flakes for a bit of heat
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt, pepper, and dried oregano. Add the chicken to the pan and cook until browned on all sides, usually about 5-7 minutes. The chicken doesn’t need to be fully cooked through yet as it will continue to cook with the quinoa.
- Reduce the heat slightly and stir in the minced garlic. Cook for about 1 minute until fragrant, being careful not to let the garlic burn. If you are using red pepper flakes, add them now to toast them slightly.
- Add the rinsed quinoa to the pan with the chicken and garlic. Stir it around for a minute to lightly toast the grains; this helps develop a nuttier flavor and prevents the quinoa from becoming too mushy.
- Pour in the chicken broth and the fresh lemon juice. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15-18 minutes until the liquid is fully absorbed.
- Remove the pan from the heat and let it sit, covered, for about 5 minutes. This allows the steam to finish the quinoa perfectly. Remove the lid, fluff the mixture with a fork, and stir in the fresh parsley before serving.
- Cook Time: 30 minutes
- Diet: Gluten-Free