Lemon Herb Pasture-Raised Chicken with Mediterranean Quinoa Salad
Whole FoodsLemon Herb Pasture-Raised Chicken with Mediterranean Quinoa Salad
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds pasture-raised boneless, skinless chicken breasts, about 2-3 breasts
- 1 organic lemon, zested and juiced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon fresh organic rosemary, finely chopped
- 1 tablespoon fresh organic thyme, finely chopped
- 2 cloves organic garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Mediterranean Quinoa Salad
- 1 cup organic quinoa, rinsed
- 2 cups organic vegetable broth, or water
- 1 organic cucumber, diced
- 1 cup organic cherry tomatoes, halved
- 1/4 cup organic red onion, finely diced
- 1/2 cup organic Kalamata olives, pitted and halved
- 1/4 cup organic fresh parsley, chopped
- 1/2 cup organic feta cheese, crumbled
- 3 tablespoons organic extra virgin olive oil
- 1/2 organic lemon, juiced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons olive oil, chopped rosemary, chopped thyme, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min
- 2
Add the pasture-raised chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. (This is passive time).
- 3
While the chicken marinates, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and organic vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
While the quinoa cooks, prepare the salad vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.
⏱️ 10 min
- 5
Preheat a grill or a large skillet over medium-high heat. Lightly oil the cooking surface.
⏱️ 3 min
- 6
Remove chicken from marinade, discarding any excess marinade. Grill or pan-sear the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of the chicken breasts.
⏱️ 16 min•🌡️ 165
- 7
While the chicken cooks, assemble the quinoa salad. In a large bowl, combine the fluffed quinoa, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, chopped parsley, and crumbled feta cheese.
⏱️ 5 min
- 8
For the salad dressing, whisk together 3 tablespoons olive oil, the juice of 1/2 lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Pour over the quinoa salad and toss gently to combine.
⏱️ 2 min
- 9
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the chicken juicy.
⏱️ 5 min
- 10
Slice the lemon herb chicken against the grain and serve immediately alongside the Mediterranean quinoa salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsLemon Herb Pasture-Raised Chicken with Mediterranean Quinoa Salad
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds pasture-raised boneless, skinless chicken breasts, about 2-3 breasts
- 1 organic lemon, zested and juiced
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon fresh organic rosemary, finely chopped
- 1 tablespoon fresh organic thyme, finely chopped
- 2 cloves organic garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Mediterranean Quinoa Salad
- 1 cup organic quinoa, rinsed
- 2 cups organic vegetable broth, or water
- 1 organic cucumber, diced
- 1 cup organic cherry tomatoes, halved
- 1/4 cup organic red onion, finely diced
- 1/2 cup organic Kalamata olives, pitted and halved
- 1/4 cup organic fresh parsley, chopped
- 1/2 cup organic feta cheese, crumbled
- 3 tablespoons organic extra virgin olive oil
- 1/2 organic lemon, juiced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons olive oil, chopped rosemary, chopped thyme, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min - 2
Add the pasture-raised chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. (This is passive time).
- 3
While the chicken marinates, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and organic vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
While the quinoa cooks, prepare the salad vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.
⏱️ 10 min - 5
Preheat a grill or a large skillet over medium-high heat. Lightly oil the cooking surface.
⏱️ 3 min - 6
Remove chicken from marinade, discarding any excess marinade. Grill or pan-sear the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of the chicken breasts.
⏱️ 16 min•🌡️ 165 - 7
While the chicken cooks, assemble the quinoa salad. In a large bowl, combine the fluffed quinoa, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, chopped parsley, and crumbled feta cheese.
⏱️ 5 min - 8
For the salad dressing, whisk together 3 tablespoons olive oil, the juice of 1/2 lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Pour over the quinoa salad and toss gently to combine.
⏱️ 2 min - 9
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the chicken juicy.
⏱️ 5 min - 10
Slice the lemon herb chicken against the grain and serve immediately alongside the Mediterranean quinoa salad.
⏱️ 2 min