35 minutes
2 servings
Tuscan Grilled Chicken with Herbed Quinoa and Garlic Sautéed Spinach
Experience a taste of Italy with tender grilled chicken marinated in a burst of Tuscan flavors, paired with aromatic herbed quinoa and a side of garlicky sautéed spinach.
Ingredients
- 4-6 oz chicken breast
- 1/2 cup quinoa
- 2 cups fresh spinach
- 1 tablespoon olive oil (EVOO)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1/4 avocado, sliced
- 1 teaspoon balsamic vinegar
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix lemon juice, Italian herbs, salt, and pepper. Marinate chicken breast in the mixture for 10 minutes.
- Rinse quinoa under cold water. In a small pot, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until quinoa is fluffy.
- While quinoa is cooking, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted. Season with salt and pepper.
- Place chicken on the grill and cook for 6-7 minutes per side until fully cooked, reaching an internal temperature of 165°F.
- Fluff cooked quinoa with a fork and stir in halved cherry tomatoes and balsamic vinegar for added flavor.
- Serve the grilled chicken with herbed quinoa and a side of garlic sautéed spinach. Garnish with avocado slices.
Nutritional Information
High protein, rich in antioxidants, balanced with healthy fats