Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups uncooked quinoa, rinsed thoroughly
  • 3 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese, freshly grated
  • 2 tbsp unsalted butter
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and sauté for 3-5 minutes until edges are mahogany-colored and crisp. Remove chicken and set aside.
  2. In the same pan, add minced garlic and rinsed quinoa. Stir constantly for 2 minutes until the quinoa smells nutty and garlic is fragrant.
  3. Pour in the chicken broth and lemon zest. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. Remove the lid and stir in the seared chicken and butter. Once butter has melted, stir in the Parmesan cheese and lemon juice until the liquid thickens into a velvety glaze.
  5. Turn off the heat and let the dish sit, covered, for 3 minutes. Garnish with fresh parsley before serving.