Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups low-sodium chicken broth
  • 3 cups broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp butter

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Season chicken cubes with salt and pepper. Add chicken to the pan and cook without stirring for 3 minutes to achieve a mahogany-colored crust. Flip and cook for another 2 minutes until golden. Remove chicken from the pan and set aside on a plate.
  2. In the same pan with the chicken drippings, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and rinsed quinoa, toasting for 2 minutes while stirring constantly until the quinoa smells nutty and slightly browned.
  3. Pour in the chicken broth and stir to scrape up the browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  4. Quickly lift the lid, stir in the broccoli florets and the seared chicken, then cover again for another 5 minutes until the broccoli is vibrant green and the liquid is fully absorbed.
  5. Remove from heat. Stir in the butter, lemon juice, lemon zest, and fresh parsley.