One-pot Zesty Lemon Chicken with Quinoa & Gremolata
Dinner30 minServes 4
Suitable for: Dairy free, Gluten free, Nut free, Egg free, No added sugar
Zest is the outermost rind of a lemon (or orange) and is dense with flavor, aroma and - Dan’s favorite - color! To get it, you can grate the outer rind (don’t go too deep into the white pith), or use a zester, sharp knife or vegetable peeler.
Nutrition
per serving
- Calories
- 510
- Protein
- 49g
- Carbs
- 40g
- Fat
- 15g
- Energy
- 2,134 kJ
- Fibre
- 6.2g
- Sugars
- 4.1g
- Saturated fat
- 2.7g
Ingredients
Gremolata
Method
4 steps
- Step 1
Heat a heavy-bottomed, deep-sided frypan or pot with a lid over medium heat. Add olive oil and when oil is simmering sear chicken breasts for 2 minutes on one side. Remove chicken and set aside.
- Step 2
Add quinoa, stock, lemon juice, zest, salt and pepper to the pan with the remaining chicken juices. Top with chicken, raw side down, cover and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until quinoa is light and fluffy and chicken is cooked.
- Step 3
While chicken cooks, prepare gremolata. Chop parsley and garlic together until roughly chopped. Add a pinch of salt and continue to chop until you have a paste-like texture. Add to a small bowl with zest, season and set aside.
- Step 4
When chicken and quinoa are cooked, divide between plates, top with gremolata and serve.
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