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Quinoa Roasted Chicken with Olive Gremolata


Prep: 20 minutes
Cook: 45 minutes
Serves: 4

• 1 1/2 cups white quinoa
• 2 2/3 cups low-sodium chicken broth
• 5 1/2 oz. green beach, trimmed
• 4 boneless, skinless chicken breasts halves (about 6 oz. each), trimmed
• Salt and freshly cracked pepper

Olive Gremolata:

• 1 1/2 cups roughly chopped flat-leaf parsley leaves
• 1 cup roughly chopped mint leaves
• 1 TBSP finely grated lemon zest
• 2 TBSP lemon juice
• 1/2 cup chopped pitted black olives
• 1 TBSP olive oil

1. Preheat oven to 350 degrees F. Place quinoa in base of an ovenproof baking dish. In a saucepan, bring broth to a boil over quinoa. Cover and bake for 10 minutes. Stir quinoa, top with beans and chicken and sprinkle with salt and pepper. Cover dish tightly with foil and bake until quinoa is tender and chicken is cooked through, 25 to 30 minutes.
2. Make gremolata: In a bowl, mix parsley, mint, lemon zest and juice, olives and oil until well combined. Divide chicken and quinoa among 4 plates. Spoon gremolata over and serve.

Per Serving: 522 calories
14 g fat (2 sat)/ 7g fiber/ 48 g protein/ 48 g carbs


Courtsey of Health Magazine