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Quinoa Roasted Chicken with Olive Gremolata
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Brief Description
healthy chicken recipe with a lot of protein
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories per serving: 522 Fat per serving: 14g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 48g Carbohydrates per serving: 48g Fiber per serving: 7g Cholesterol per serving: 109mg Iron per serving: 6mg Sodium per serving: 563mg Calcium per serving: 106mg
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Posted By: ecarr
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Posted On: Feb 21, 2015
Number of Servings:
Ingredients:
- 1 1/2 cups - white quinoa
- 2 2/3 cups - low-sodium chicken broth
- 5 1/2 ounces - green beans, trimmed
- 4 - boneless, skinless chicken breast halves (about 6 oz each), trimmed
- - salt & freshly cracked black pepper
- 1 1/2 cups - roughly chopped flat-leaf parsley leaves
- 1 cups - roughly chopped mint leaves
- 1 tablespoons - finely grated lemon zest
- 2 tablespoons - lemon juice
- 1/2 cups - chopped pitted black olives
- 1 tablespoons - olive oil
Directions:
1. Preheat oven to 350ºF. Place quinoa in base of an ovenproof baking dish. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa. Cover and bake for 10 minutes. Stir quinoa, top with beans and chicken and sprinkle with salt and pepper. Cover dish tightly with foil and bake until quinoa is tender and chicken is cooked through, 25 to 30 minutes.
2. Make gremolata: In a bowl, mix parsley, mint, lemon zest and juice, olives and oil until well combined. Divide chicken and quinoa among 4 plates. Spoon gremolata over and serve.
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