Ingrédients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup quinoa, uncooked
• 2 cups low-sodium chicken broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. 1.Rinse quinoa under cold water and set aside.
2. 2.Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, oregano, and thyme, then sear on each side for 2-3 minutes until lightly browned. Remove and set aside.
3. 3.In the same skillet, add remaining olive oil, onion, and garlic. Sauté for 2 minutes until fragrant.
4. 4.Add quinoa and stir to coat with oil and aromatics. Pour in chicken broth, bring to a boil, then reduce to a simmer.
5. 5.Nestle chicken breasts on top of quinoa. Cover and cook for 15 minutes.
6. 6.Add zucchini, bell pepper, and broccoli around chicken, drizzle with lemon juice, cover, and cook an additional 8-10 minutes until quinoa is fluffy and chicken is fully cooked (165°F internal temperature).
7. 7.Remove from heat, fluff quinoa, and serve. Portion into containers if meal prepping.

Informations nutritionnelles

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