Pan-Seared Lemon-Herb Chicken with Zucchini & Red Bell Pepper Medley and Basil-Infused Quinoa

Ingredients

• 2 count Boneless, skinless chicken breasts
• 0.5 cup Quinoa, uncooked
• 1 cup Low FODMAP chicken broth
• 1 medium Zucchini
• 1 medium Red Bell Pepper
• 2 tbsp Olive oil
• 1 tsp Garlic-infused olive oil
• 1 tbsp Fresh lemon, juiced
• 1 tsp Fresh lemon, zested
• 0.5 tsp Dried thyme
• 0.25 cup Fresh basil leaves
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a small saucepan, combine the rinsed quinoa and low FODMAP chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half of the chopped fresh basil.
2. While the quinoa cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. If thick, you can butterfly them or gently pound them to an even thickness (about 3/4 inch) for faster, even cooking. In a shallow dish, combine 1 tablespoon of olive oil, fresh lemon juice, lemon zest, dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the chicken breasts and turn to coat. Let marinate for at least 5 minutes while you chop the vegetables.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the marinated chicken breasts. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil, to rest.
4. In the same skillet, add the garlic-infused olive oil. Add the sliced zucchini and red bell pepper. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
5. To serve, divide the basil-infused quinoa between two plates. Slice the rested chicken breasts and arrange them alongside the quinoa. Spoon the sautéed zucchini and red bell pepper medley next to the chicken. Garnish with remaining fresh basil leaves.

Nutrition (per serving)