Lemony Herb-Crusted Chicken with Asparagus-Quinoa Pilaf and Minted Zucchini Ribbons

Ingredients

• 2 each Chicken Breast, boneless, skinless
• 1 tsp Lemon zest, freshly grated
• 1 tbsp Fresh Thyme, chopped
• 1 tsp Fresh Rosemary, chopped
• 1 tbsp Fresh Chives, chopped
• 1 tbsp Garlic-infused Olive Oil
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Quinoa, uncooked
• 1 cup Water or Low FODMAP Broth
• 100 g Asparagus, trimmed and chopped
• 1 tsp Garlic-infused Olive Oil
• 1 tbsp Fresh Parsley, chopped
• 0.125 tsp Salt
• 1 pinch Black Pepper
• 200 g Zucchini
• 1 tbsp Fresh Mint, chopped
• 1 tsp Olive Oil, plain
• 1 tbsp Lemon juice, freshly squeezed
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Prepare the Chicken: Pat chicken breasts dry with paper towels. In a small bowl, combine lemon zest, chopped fresh thyme, rosemary, chives, 1/4 tsp salt, and 1/4 tsp black pepper. Press this herb mixture evenly onto both sides of the chicken breasts.
2. Cook the Quinoa: Rinse quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine rinsed quinoa and 1 cup water or low FODMAP broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
3. Sear the Chicken: While quinoa cooks, heat 1 tbsp garlic-infused olive oil in a large non-stick skillet over medium-high heat. Add the herb-crusted chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). If chicken is thick, finish in a preheated oven at 375°F (190°C) for an additional 5-7 minutes. Remove from skillet and let rest on a cutting board for 5 minutes.
4. Finish the Pilaf: In the same skillet (or a separate small pan), heat 1 tsp garlic-infused olive oil over medium heat. Add chopped asparagus and sauté for 3-4 minutes until tender-crisp. Stir the cooked asparagus into the fluffed quinoa along with chopped fresh parsley, 1/8 tsp salt, and a pinch of black pepper. Mix gently to combine.
5. Make Zucchini Ribbons: Use a vegetable peeler to create long, thin ribbons from the zucchini. In a medium bowl, combine zucchini ribbons with chopped fresh mint, 1 tsp plain olive oil, 1 tbsp lemon juice, a pinch of salt, and a pinch of black pepper. Toss gently to combine.
6. Serve: Slice the rested chicken breasts diagonally. Divide the asparagus-quinoa pilaf, chicken slices, and minted zucchini ribbons evenly between two plates. Drizzle any remaining lemon juice over the chicken, if desired.

Nutrition (per serving)