Lemon-Herb Chicken with Quinoa

Lemon-Herb Chicken with Quinoa
Prep 10 mins Marinate 30 mins Roast 400°F 15 mins Cook 20 mins Microwave 3 mins


  • 8 chicken breasts (5 to 6 oz each)
  • 1 pint grape tomatoes
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups cooked quinoa
  • 2 cups firmly packed arugula leaves
  • Lemon wedges

Make It

1. Set aside cup of the marinade. Place remaining marinade and chicken breasts in a shallow dish, cover and refrigerate 30 minutes.

2. Heat oven to 400 degrees . On a baking sheet, toss tomatoes, olive oil, 1/4 tsp of the salt and the pepper. Roast at 400 degrees for 15 minutes, until tomatoes are softened and slightly charred.

3. Heat a grill pan over medium heat. Coat pan with nonstick cooking spray. Remove chicken from fridge; discard marinade and season chicken with remaining salt. Cook breasts, 4 at a time, until cooked through, 5 minutes per side.

4. Transfer 4 chicken breasts to a container with a tight-fitting lid. Refrigerate for Wednesday.

5. Spoon quinoa into a large glass bowl. Microwave until warm, 3 minutes. Stir in reserved marinade, roasted tomatoes and arugula. Serve with chicken breasts. Garnish with lemon wedges.

Nutrition Facts

Amount Per Serving: cal. (kcal): 395, Fat, total (g): 11, chol. (mg): 99, sat. fat (g): 2, carb. (g): 28, fiber (g): 3, pro. (g): 45, sodium (mg): 806, Percent Daily Values are based on a 2,000 calorie diet.