Lemon Garlic Butter Chicken with Quinoa

Name: Lemon Garlic Butter Chicken with Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g dry quinoa rinsed; 360 ml chicken broth low-sodium; 2 g fine salt divided; 6 g fine salt divided; 2 g black pepper divided; 20 ml olive oil divided; 680 g boneless, skinless chicken breasts patted dry and lightly flattened to even thickness; 10 ml olive oil divided; 25 g unsalted butter divided; 4 clove garlic cloves minced; 1 each lemon 1 zested and juiced, 1 cut into wedges for serving; 60 ml water for deglazing the pan; 170 g baby spinach washed; 15 g unsalted butter divided; 8 g fresh parsley chopped; 7 g fresh parsley chopped; 1 each lemon 1 zested and juiced, 1 cut into wedges for serving

A weeknight chicken main with seared breasts, quinoa cooked in broth, and spinach folded into a quick lemon-garlic butter pan sauce. The chicken finishes juicy, the quinoa stays fluffy, and the sauce ties the bowl together with a clean citrus edge.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g dry quinoa rinsed
360 ml chicken broth low-sodium
2 g fine salt divided
6 g fine salt divided
2 g black pepper divided
20 ml olive oil divided
680 g boneless, skinless chicken breasts patted dry and lightly flattened to even thickness
10 ml olive oil divided
25 g unsalted butter divided
4 clove garlic cloves minced
1 each lemon 1 zested and juiced, 1 cut into wedges for serving
60 ml water for deglazing the pan
170 g baby spinach washed
15 g unsalted butter divided
8 g fresh parsley chopped
7 g fresh parsley chopped
1 each lemon 1 zested and juiced, 1 cut into wedges for serving

Instructions

Rinse the quinoa well. In the saucepan, combine the quinoa, chicken broth, and 2 g of the salt. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer for 15 minutes until the liquid is absorbed. The quinoa has absorbed the broth and looks fluffy with little spirals visible.
While the quinoa cooks, season the chicken with the remaining 6 g salt and 2 g black pepper. Heat 20 ml olive oil in the skillet over medium-high heat. Sear the chicken for 5 to 6 minutes on the first side, then 4 to 5 minutes on the second side, until deeply golden and the center reaches 74 C. The chicken is browned on both sides and reads 74 C in the thickest part.
Transfer the chicken to a plate. Reduce the heat to medium and add the remaining 10 ml olive oil, 25 g butter, and the garlic to the skillet. Stir for about 30 seconds until fragrant, then add the lemon zest and juice from 1 lemon and 60 ml water. Simmer for 1 minute, scraping up the browned bits. The garlic smells fragrant but has not browned, and the pan sauce looks glossy.
Add the spinach to the skillet and toss just until wilted, 1 to 2 minutes. Stir in the remaining 15 g butter and half of the parsley. Taste the sauce and add a little more salt only if needed. The spinach is wilted but still bright green, and the sauce clings lightly to the leaves.
Slice the chicken, spoon the quinoa into bowls, and top with the spinach and pan sauce. Finish with the remaining parsley and the lemon wedges from the second lemon. The chicken is juicy when sliced, the quinoa is fluffy, and the dish is ready to serve.