Lemon Chicken with Quinoa & Tabbouleh

Servings: 4

Lemon-marinated chicken is no stranger to fans of Mediterranean cuisine. This version pairs your tried-and-true lemon chicken with quinoa and fresh tabbouleh for a tasty gluten-free dinner. If you’re feeling experimental, top this recipe off with a dollop of tzatziki!

INGREDIENTS

3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon ground sumac
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless, skinless chicken breast, sliced
1 cup quinoa
2 cups water
5 cups coarsely chopped kale
2 medium tomatoes, finely diced
1 cup finely chopped parsley
½ cup chopped spearmint leaves

INSTRUCTIONS

1. Whisk together the olive oil, lemon juice, sumac, cumin, salt, and pepper in a bowl. Transfer half of the dressing to a small separate bowl and set aside.
2. Place the chicken breast into the bowl with the remaining dressing and toss to coat. Set aside for 10 minutes.
3. Meanwhile, place the quinoa in a colander and rinse it under cool running water, then drain, transfer to a pot, and add the 2 cups water.
4. Place the pot over medium-high heat and bring to a boil. Reduce the flame to medium-low and cook covered until the liquid evaporates, about 25 minutes. Remove from the heat and allow to cool.
5. Once the quinoa is cool, transfer it to a large bowl. Add the kale, tomatoes, parsley, and spearmint and toss to combine.
6. Set a frying pan over medium-high heat and add the chicken. Cook, stirring occasionally, for 10 minutes, until it starts to brown.
7. Divide the quinoa mixture among four serving bowls and top with the chicken. Drizzle the reserved dressing over the tabbouleh and chicken. Serve and enjoy!

NUTRITION • per one serving • 

Calories 400 —
Total Fat 15 g 19%
Saturated Fat 2.2 g 11%
Polyunsaturated Fat 2.2 g —
Monounsaturated Fat 8.3 g —
Trans Fat 0 g —
Cholesterol 60 mg 20%
Sodium 80 mg 3%
Total Carbohydrates 35 g 13%
Dietary Fiber 6 g 21%
Total Sugars 3 g —
Protein 31 g 62%
Vitamin A 2515 mcg 140%
Vitamin C 57 mcg 60%
Vitamin D 0.2 mcg —
Potassium 345 mg 8%
Calcium 118 mg 10%
Iron 4.8 mg 25%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here