Lemon Garlic Chicken with Herbed Quinoa

Name: Lemon Garlic Chicken with Herbed Quinoa
Cook time: 22 min
Yield: 4 servings
Ingredients: 450 g boneless skinless chicken thighs trimmed; 15 ml olive oil divided; 45 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 2 clove garlic cloves minced; 4 g fine salt divided; 1 g black pepper freshly ground, divided; 200 g dry quinoa rinsed; 480 ml water for cooking quinoa; 15 g flat-leaf parsley leaves finely chopped; 30 g scallions thinly sliced; 2 g dried oregano crushed; 2 clove garlic cloves minced; 2 ml olive oil divided; 3 g fine salt divided; 1 g black pepper freshly ground, divided; 13 ml olive oil divided; 4 piece lemon wedges for serving

A substantial side built around grilled chicken and fluffy quinoa. The chicken is briefly marinated with lemon, garlic, and olive oil, then grilled or seared until browned and fully cooked. The quinoa is cooked separately, fluffed, and finished with herbs and scallions so it stays light rather than dense.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

450 g boneless skinless chicken thighs trimmed
15 ml olive oil divided
45 ml lemon juice freshly squeezed
2 g lemon zest finely grated
2 clove garlic cloves minced
4 g fine salt divided
1 g black pepper freshly ground, divided
200 g dry quinoa rinsed
480 ml water for cooking quinoa
15 g flat-leaf parsley leaves finely chopped
30 g scallions thinly sliced
2 g dried oregano crushed
2 clove garlic cloves minced
2 ml olive oil divided
3 g fine salt divided
1 g black pepper freshly ground, divided
13 ml olive oil divided
4 piece lemon wedges for serving

Instructions

In a bowl, combine the chicken, 15 ml olive oil, lemon juice, lemon zest, 2 minced garlic cloves, 4 g salt, and 1 g black pepper. Toss to coat and let stand while you cook the quinoa, about 10 minutes. Chicken is evenly coated and looks glossy with marinade.
Add the rinsed quinoa and water to a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes, or until the water is absorbed and the grains show little white spirals. The quinoa is tender and the water is fully absorbed.
Remove the saucepan from the heat and rest, covered, for 5 minutes. Fluff with a fork, then fold in the parsley, scallions, dried oregano, the remaining 2 minced garlic cloves, 2 ml olive oil, 3 g salt, and 1 g black pepper. The quinoa is fluffy, herb-studded, and lightly glossy.
Heat a grill pan or skillet over medium-high heat. Add the remaining 13 ml olive oil, then grill or sear the chicken in a single layer for about 4 to 5 minutes per side, until browned and cooked through. The chicken is browned outside and reaches 74°C in the thickest piece.
Transfer the chicken to a board and rest for 3 minutes, then slice. Spoon the herbed quinoa onto a platter or into shallow bowls, arrange the chicken on top, and serve with lemon wedges. The chicken slices cleanly and the dish is ready to serve warm.