Lemon Herb Chicken with Quinoa

Instructions

1. In a shallow dish, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, rosemary, salt and pepper.

2. If the chicken breasts are thick, place them between two sheets of parchment and gently pound to an even ¾-inch thickness so they cook evenly. Add the chicken to the marinade, turn to coat and refrigerate for 15–30 minutes.

3. Meanwhile, make the quinoa: bring the rinsed quinoa and broth to a boil in a saucepan. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

4. Heat a large nonstick or cast-iron skillet over medium heat. Lift the chicken out of the marinade (discard the leftover marinade) and cook for 5–7 minutes per side, until golden and the internal temperature reaches 165°F (74°C).

5. Transfer the chicken to a cutting board and let it rest for 5 minutes so it stays juicy.

6. Stir the cucumber, tomatoes and parsley into the warm quinoa. Slice the chicken and serve over the quinoa with extra lemon wedges.

Why It's a Good Choice After 50

Chicken breast is a lean source of protein, and quinoa adds whole-grain carbohydrates and a little extra protein and fiber. Together with fresh vegetables, this makes a balanced plate that helps maintain daily energy.

• Lean protein to help make meals satisfying.
• Whole grains — quinoa cooks in 15 minutes and is naturally gluten-free.
• Big flavor from herbs and lemon, so less salt is needed.
• Leftover-friendly — makes great next-day lunch bowls.

Tips & Easy Swaps

• Use boneless chicken thighs for an even juicier result (cook to 165°F / 74°C).
• Short on time? Use pre-cooked or frozen quinoa and warm it with a splash of broth.
• Add a spoonful of plain yogurt mixed with lemon and garlic as a light sauce.

Storage & Leftovers

Refrigerate chicken and quinoa in separate airtight containers for up to 3 days. Reheat chicken gently until steaming hot, or enjoy it cold sliced over salad.