Lemon Chicken with Herbed Quinoa

Nutrition · per serving

Steps

1. 1

   Pat the chicken breasts dry very well, then season both sides with salt and black pepper. If one end is much thicker, lightly flatten it for more even cooking and a better sear on camera.

   2 small, about 360 g total boneless skinless chicken breasts1 tsp fine sea salt1/2 tsp freshly ground black pepper
2. 2

   Rinse the quinoa under cold water until the water runs mostly clear. This removes bitterness and helps the grains taste cleaner and nuttier after cooking.

   140 g quinoa, rinsed well
3. 3

   In a medium saucepan, combine the quinoa and chicken stock. Bring to a boil, then lower to a gentle simmer, cover, and cook for 15 minutes until the grains are tender and the liquid is absorbed.

   140 g quinoa, rinsed well350 ml chicken stock
4. 4

   Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Uncover, fold in the baby spinach so it wilts from the residual heat, then fluff gently with a fork to keep the grains separate.

   60 g baby spinach
5. 5

   While the quinoa cooks, heat olive oil in a large frying pan over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes on the first side without moving them, until deeply golden.

   2 tbsp olive oil2 small, about 360 g total boneless skinless chicken breasts
6. 6

   Turn the chicken and cook for 3 to 4 minutes on the second side. Lower the heat to medium if the pan is getting too dark. The chicken is ready for the sauce stage when it feels springy and is nearly cooked through.

7. 7

   Add the sliced garlic to the pan around the chicken and cook for about 30 seconds, stirring so it softens without burning. Add the lemon zest, lemon juice, and butter. Swirl the pan until the butter melts into a glossy sauce.

   3 garlic cloves, finely sliced1 tsp, from 1 lemon lemon zest3 tbsp fresh lemon juice20 g unsalted butter
8. 8

   Spoon the sauce over the chicken and cook for 1 to 2 minutes more, until the chicken is fully cooked and the sauce lightly coats the pan. An internal temperature of 74 C is ideal. Scatter in the chopped parsley and mint right at the end to keep them bright and fragrant.

   2 tbsp flat-leaf parsley, finely chopped1 tbsp fresh mint, finely chopped
9. 9

   Transfer the chicken to a board and rest for 3 minutes so the juices settle. Slice if you like, or leave whole for a more generous plate-up.

10. 10

    Spoon the herbed quinoa onto warm plates, top with the chicken, and finish with extra parsley leaves and lemon wedges. Spoon over any remaining pan sauce and serve right away.

    1 tbsp extra parsley leaves1/2 lemon lemon, cut into wedges

Origin & History

This dish is a modern, home-cooked interpretation inspired by Spanish and Mediterranean flavours, where lemon, olive oil, garlic, and herbs are classic partners for chicken. Pairing the pan sauce with quinoa adds a contemporary grain-bowl touch while keeping the bright, savoury character of the original flavour profile.