Lightly pound chicken to an even thickness with the flat side of a meat mallet. Place chicken in a large resealable plastic bag. Combine 2 teaspoons lemon zest, 1/4 cup lemon juice, 1/3 cup olive oil, oregano and 1/4 teaspoon lemon-pepper seasoning in a small bowl. Pour marinade over chicken; seal bag. Turn bag to coat chicken with marinade. Marinate in the refrigerator for 30 to 60 minutes.
Recipe
Primary Media
Description
Lemon adds a bright, zesty flavor that compliments quinoa and chicken.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 lbs. Just Bare boneless, skinless chicken breasts | ||
1 tbsp. lemon zest, divided | ||
½ c. fresh lemon juice, divided | ||
⅔ c. Gustare Vita olive oil, divided | ||
2 tbsp. fresh oregano, chopped | ||
¼ plus 1/8 tsp. Hy-Vee lemon-pepper seasoning, plus additional for serving, divided | ||
2 tsp. Hy-Vee honey | ||
1 c. Hy-Vee tricolor quinoa, dry | ||
2 c. Hy-Vee 33%-less-sodium chicken broth | ||
2 c. Hy-Vee Short Cuts broccoli florets | ||
6 c. arugula, lightly packed | ||
2 c. red and/or yellow cherry tomatoes, halved | ||
½ seedless cucumber, thinly sliced | ||
Lemons, cut into wedges, for serving | ||
Crumbled feta cheese, for garnish |
Things To Grab
- Meat mallet
- Large resealable plastic bag
- 2 small bowls
- Whisk
- Fine-mesh sieve
- Small saucepan with lid
- Fork
- Hy-Vee nonstick cooking spray
- Cast iron grill pan
- Meat thermometer
- Microwave-safe bowl
- Plastic wrap
- 4 serving bowls
Directions
Whisk together remaining 1/3 cup olive oil, remaining 1/4 cup lemon juice, honey, and remaining 1/8 teaspoon lemon-pepper in a small bowl. Set aside.
Place quinoa in a fine-mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a small saucepan; add broth. Bring to boiling; reduce heat. Simmer, covered for 15 to 20 minutes or until broth is absorbed. Remove from heat. Let stand for 5 minutes. Add remaining 1 teaspoon lemon zest and fluff quinoa with a fork. Cover and keep warm.
Drain chicken; discard marinade. Lightly spray a large cast iron grill pan with cooking spray; heat over medium heat. Add chicken; cook for 12 to 15 minutes or until done (165 degrees), turning once. Transfer chicken to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut chicken into 1/2-inch slices.
Place broccoli in a microwave-safe bowl. Add 1 to 2 tablespoons water. Microwave, covered, on HIGH for 3 to 5 minutes or until crisp-tender.
Divide arugula among 4 serving bowls. Arrange chicken slices, quinoa, broccoli, tomatoes, and cucumber on top. Garnish with chopped lemon and/or crumbled feta cheese, if desired. Drizzle with vinaigrette. Sprinkle with additional lemon pepper, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 85mg
- Sodium: 390mg
- Total Carbohydrates: 40g
- Protein: 35g