One-pan Chicken and Quinoa

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

2 boneless, skinless chicken breast, about 1-1.2 lbs depending on thickness

1 tsp garlic powder

2 tsp dijon mustard

2 tsp Italian seasoning

Salt u0026 pepper

Olive oil

1 cup dry quinoa

2 cups low-sodium vegetable or chicken broth

1 zucchini, diced

2 cups broccoli florets, chopped finely

1/2 red or yellow onion, diced

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

Olive oil

Fresh basil, chopped

Lemon juice

Basil infused olive oil (optional)

Instructions

Slice your chicken breast in half and then into 4-5 smaller pieces. Add the chicken to a bowl and season with the Italian seasoning, salt u0026 pepper, dijon mustard and a drizzle of olive oil. Toss to coat evenly.

Heat a large skillet on medium heat then drizzle in 1-2 tbsp of olive oil. Sear the chicken for 3-4 minutes per side to brown, then remove the chicken from the pan and set aside.

To the pan, add in the diced onion and saute for 3-4 minutes. Once the onions soften, add in the diced zucchini and finely chopped broccoli with the salt, pepper, onion powder and garlic powder. Toss together for 1-2 minutes.

Mix in the quinoa and pour in the vegetable broth. Nestle the chicken back into the pot, cover the pan and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-30 minutes, until all of the liquid is absorbed.

Once ready, garnish with a squeeze of fresh lemon juice, fresh chopped basil and a little flakey salt. I like to top mine with a light drizzle of basil infused olive oil.

Nutrition

• Calories: 300 kcal