Looking for a new way to prepare chicken, that also allows you to eat healthy & stay on your diet? Try this recipe for Rosemary Chicken with Quinoa!
This is a simple recipe, but it’s also high in protein – both from the chicken, as well as the quinoa. Great for a post workout dinner!
Ingredients:
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp olive oil – divided (two separate tablespoons)
- 3 Tbsp fresh rosemary, chopped & divided
- 1/4 tsp fresh ground black pepper
- 3 cloves minced garlic
- 4 chicken breasts
- 1 1/2 cups water
- 1 cup plain quinoa
- 1 lb broccoli florets
- 2 Tbsp pine nuts
- 1 lemon, halved.
Mix balsamic vinegar, 1 Tbsp olive oil, 2 Tbsp of fresh rosemary, black pepper & garlic, and coat chicken with mixture. Lightly coat a large skillet with cooking spray, and place over medium high heat, place chicken in skillet and cook for 6 minutes. Turn & cook another 6 minutes, or until chicken is no longer pink in the center, and juices run clear.
In a medium saucepan, combine water and the rest of the olive oil, and bring to a boil. Stir in quinoa, cover, remove from heat and let stand for 5 minutes. Fluff with a fork before serving.
While quinoa is cooking, place broccoli in a baking dish with 2 Tbsp water, cover & microwave on high for 4 minutes. Stir broccoli and microwave until crisp-tender, about another 4 minutes.
Sliced cooked chicken. Serve chicken and broccoli over a portion of quinoa. Top with pine nuts, remaining fresh rosemary, and squeeze lemon over it all. Serves 4. Enjoy!
Nutritional Information: Calories: 350, Protein: 40g, Carbs: 30g, Fat: 20g
