Lemon Chicken Quinoa Recipe

Chicken breasts: Boneless and skinless, these provide lean protein and cook quickly.

Quinoa: A nutritious grain that is high in protein and fiber, perfect for a gluten-free diet.

Low sodium chicken broth: Adds flavor to the quinoa while keeping the dish lower in sodium.

Lemon: Both the juice and zest are used to add a fresh, tangy flavor to the dish.

Garlic: Minced cloves add a rich, aromatic depth to the sauce.

Olive oil: Used for cooking the chicken and adding a healthy fat to the dish.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity to the seasoning.

To ensure your chicken breasts are perfectly cooked and juicy, use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C). This prevents overcooking and ensures a tender, flavorful result.

• boneless, skinless chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in this recipe.

• quinoa - Substitute with brown rice: Brown rice is also gluten-free and provides a similar texture and nutritional profile to quinoa.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking to make the dish vegetarian or vegan while still adding depth of flavor.

• juiced and zested lemon - Substitute with lime: Lime can provide a similar citrusy brightness to the dish, though the flavor will be slightly different.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to achieve the desired flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for cooking.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may offer a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness without altering the color of the dish.

• Allow the lemon chicken and quinoa to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled lemon chicken and quinoa into airtight containers. For best results, use separate containers for the chicken and quinoa.
• Label the containers with the date to keep track of freshness. Proper labeling ensures you consume the dish within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the chicken and quinoa fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The lemon chicken and quinoa can be frozen for up to 2 months without losing quality.
• When ready to eat, thaw the frozen lemon chicken and quinoa in the refrigerator overnight. This gradual thawing preserves texture and taste.
• Reheat the quinoa in the microwave or on the stovetop with a splash of chicken broth to maintain moisture. Stir occasionally to ensure even heating.
• Reheat the lemon chicken in a skillet over medium heat or in the microwave. If using a skillet, add a bit of olive oil to prevent sticking and enhance flavor.
• Serve the reheated lemon chicken over the warmed quinoa, and enjoy a delicious meal that tastes just as good as when it was freshly made.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or chicken broth to the skillet to prevent sticking.
  3. Add the lemon chicken and quinoa to the skillet.
  4. Stir occasionally and heat until the chicken is warmed through, about 5-7 minutes.
  5. Ensure the chicken reaches an internal temperature of 165°F (74°C).

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lemon chicken and quinoa in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20 minutes or until the chicken is thoroughly warmed.
  5. Check that the chicken reaches an internal temperature of 165°F (74°C).

• Microwave Method:

  1. Place the lemon chicken and quinoa in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the quinoa and flip the chicken halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the chicken is warmed through and reaches an internal temperature of 165°F (74°C).

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the lemon chicken and quinoa in the steamer basket.
  3. Cover and steam for about 5-10 minutes or until the chicken is heated through.
  4. Ensure the chicken reaches an internal temperature of 165°F (74°C).

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the lemon chicken and quinoa in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the water bath and serve immediately.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken and making the lemon sauce.

• Medium saucepan: Used to cook the quinoa in chicken broth. Ensures even cooking and absorption of the broth.

• Measuring cups: Necessary for accurately measuring the quinoa and chicken broth.

• Juicer: Handy for extracting juice from the lemon efficiently.

• Zester: Used to grate the lemon zest finely, adding a burst of citrus flavor to the dish.

• Garlic press: Makes mincing garlic quick and easy, ensuring even distribution of flavor.

• Tongs: Useful for flipping the chicken breasts in the skillet to ensure even cooking on both sides.

• Cutting board: Provides a safe and clean surface for preparing the chicken and other ingredients.

• Chef's knife: Essential for cutting and preparing the chicken breasts and other ingredients.

• Mixing bowl: Useful for seasoning the chicken breasts with salt and pepper before cooking.

• Wooden spoon: Ideal for stirring the garlic and lemon juice in the skillet without scratching the surface.

• Serving platter: Used to present the finished lemon chicken over quinoa attractively.

Pre-cook the quinoa: Cook the quinoa in advance and store it in the fridge. This way, you can simply reheat it when needed.

Marinate the chicken: Season and marinate the chicken breasts the night before. This not only saves time but also enhances the flavor.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

One-pan method: Cook the chicken and lemon sauce in the same skillet to minimize cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.