Cumin Quinoa with Summer Vegetables serve with Garlic Lemon Chicken

By Ruth E – ON
Cumin  Quinoa with Summer Vegetables serve with Garlic Lemon Chicken
  • Prep Time: 60
  • Total Time: 90
  • Servings: 4

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About this Recipe

Gluten freehealthy Chicken Dinner


4 Chicken Breast
1 tbsp Garlic Powder
3 tbsp Olive Oil
2 tbsp Lemon
1 tsp Lemon Zest
1/8 tsp Salt and Pepper according to your taste
1 cup Organic Quinoa
2.5 cups Chicken or Vegetable Broth
2 tbsp Finely Copped Green Onion
2 tbsp Parsley
1.5 tbsp Cilantro
1 can Kidney Beans
1 tbsp Lemon Juice
1 cup Cherry Tomatoes (sliced Half)
1 Garlic Clove (finely chopped)
1/8 tsp Salt and Pepper
2 tbsp Cumin
1/2 Cucumber (chopped)


combine garlic powder, Salt pepper, lemon, Lemon Zest and olive oil and give a good wisk . Marinate the chikcen breast in a zip lock bag with the combine ingridients for hour or over night.

Pre Heat the ove for 375 F.

Once ready to make a dinner take your marinated chicken. In a shallow pan drizzle some olive oil and sear the chicken breast each side for 2-3 mts. Transfer the seared chicken pan into preheated oven. Let it bake till fully cook 20 minutes or depend the size of the chicken breast. ( Internal temp should be 160 F minimum)

Bring it to boil the stock and add the quiona cover for 15 minutes in low heat. Check and see if quiona cooked fully if not add 1/4th cup warm water cover and cook for another few mts till quinoa cooked. Fluff it with fork and cool it down. Add all the chopped Vegetables herbs kidney Beans, olive oil and Juice etc and combine.

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