Lightly pound chicken to an even thickness with the flat side of a meat mallet. Place chicken in a large resealable plastic bag. Combine 2 teaspoons lemon zest, 1/4 cup lemon juice, 1/3 cup olive oil, oregano and 1/4 teaspoon lemon-pepper seasoning in a small bowl. Pour marinade over chicken; seal bag. Turn bag to coat chicken with marinade. Marinate in the refrigerator for 30 to 60 minutes.
Lemon adds a bright, zesty flavor that compliments quinoa and chicken.
Servings and Ingredients
|1 lbs.||Just Bare boneless, skinless chicken breasts|
|1 tbsp.||lemon zest, divided|
|½ c.||fresh lemon juice, divided|
|⅔ c.||Gustare Vita olive oil, divided|
|2 tbsp.||fresh oregano, chopped|
|¼||plus 1/8 tsp. Hy-Vee lemon-pepper seasoning, plus additional for serving, divided|
|2 tsp.||Hy-Vee honey|
|1 c.||Hy-Vee tricolor quinoa, dry|
|2 c.||Hy-Vee 33%-less-sodium chicken broth|
|2 c.||Hy-Vee Short Cuts broccoli florets|
|6 c.||arugula, lightly packed|
|2 c.||red and/or yellow cherry tomatoes, halved|
|½||seedless cucumber, thinly sliced|
|Lemons, cut into wedges, for serving|
|Crumbled feta cheese, for garnish|
Things To Grab
- Meat mallet
- Large resealable plastic bag
- 2 small bowls
- Fine-mesh sieve
- Small saucepan with lid
- Hy-Vee nonstick cooking spray
- Cast iron grill pan
- Meat thermometer
- Microwave-safe bowl
- Plastic wrap
- 4 serving bowls
Whisk together remaining 1/3 cup olive oil, remaining 1/4 cup lemon juice, honey, and remaining 1/8 teaspoon lemon-pepper in a small bowl. Set aside.
Place quinoa in a fine-mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a small saucepan; add broth. Bring to boiling; reduce heat. Simmer, covered for 15 to 20 minutes or until broth is absorbed. Remove from heat. Let stand for 5 minutes. Add remaining 1 teaspoon lemon zest and fluff quinoa with a fork. Cover and keep warm.
Drain chicken; discard marinade. Lightly spray a large cast iron grill pan with cooking spray; heat over medium heat. Add chicken; cook for 12 to 15 minutes or until done (165 degrees), turning once. Transfer chicken to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut chicken into 1/2-inch slices.
Place broccoli in a microwave-safe bowl. Add 1 to 2 tablespoons water. Microwave, covered, on HIGH for 3 to 5 minutes or until crisp-tender.
Divide arugula among 4 serving bowls. Arrange chicken slices, quinoa, broccoli, tomatoes, and cucumber on top. Garnish with chopped lemon and/or crumbled feta cheese, if desired. Drizzle with vinaigrette. Sprinkle with additional lemon pepper, if desired.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 85mg
- Sodium: 390mg
- Total Carbohydrates: 40g
- Protein: 35g