Grilled Chicken Breasts with Citrus-Scented Quinoa
  • 2tablespoons extra-virgin olive oil, divided
  • 1/2 red onion, diced
  • 1medium zucchini, grated
  • 1cup water
  • 1/2cup quinoawell washed
  • 1/4teaspoon salt or bouillon cube
  • 1 tangelo or orange
  • 1 lime
  • 1/2bunch scallions, thinly sliced diagonally
  • 2 boneless skinless chicken breast halves3/4 pound total
  1. Heat 1 tablespoon olive oil in a small saucepan and add onion. Stir for about 2 minutes, and then add grated zucchini. Continue stirring another minute, and then add water, quinoa, and salt or bouillon cube. Bring to a boil, reduce heat to maintain a simmer, cover, and cook 15 minutes.
  2. While quinoa cooks, grate zest from citrus fruits and toss gently with sliced scallions. Squeeze juice and strain into a small cup. Set both aside.
  3. Heat a stovetop grill or sauté pan to medium-high. Place chicken between sheets of waxed paper and pound gently with a meat tenderizer or the flat side of a knife to flatten slightly. Rub chicken with remaining 1 tablespoon olive oil and season both sides with salt and pepper. Grill for 3–4 minutes per side, or until slightly springy when pressed. Remove from heat.
  4. When the quinoa is done, stir in zest-scallion mixture and half the juice; fluff with a fork. Place a small mound of quinoa on each plate and rest a chicken breast against it. Drizzle remaining citrus juice over chicken and serve at once.
Recipe Notes
Nutrition Facts
Grilled Chicken Breasts with Citrus-Scented Quinoa
Amount Per Serving
Calories 390
% Daily Value*
Cholesterol 99mg 33%
Sodium 269mg 11%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 43g 86%
* Percent Daily Values are based on a 2000 calorie diet.

390 cal, 32% fat cal, 14g fat, 2g sat fat, 99mg chol, 43g protein, 23g carb, 3g fiber, 269mg sodium