Garlic-Butter Chicken with Herb Quinoa and Roasted Broccoli
Ingredients
- 4 ounceschicken breast (boneless, skinless)
- 1 cupquinoa
- 2 cupschicken broth
- 3 cupsbroccoli florets
- 4 clovesgarlic
- 3 tablespoonbutter
- 2 tablespoonolive oil
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 4 garlic cloves.
- 02
Strip 2 teaspoons fresh thyme leaves from their stems.
- 03
Cut 1 lemon into wedges for squeezing.
Method
- 01
Bring 2 cups chicken broth to a boil in a medium saucepan. Stir in 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
- 02
While the quinoa cooks, toss 3 cups broccoli florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast at 425°F for 12–15 minutes, stirring halfway, until golden and tender.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with salt and pepper, then cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 04
Reduce heat to medium. Add 3 tablespoons butter and 4 minced garlic cloves to the same skillet and cook for 1 minute, stirring, until fragrant.
- 05
Fluff the quinoa with a fork and stir in 2 teaspoons fresh thyme, salt, and pepper. Slice the chicken breasts and return to the skillet with the garlic butter, tossing gently to coat.
- 06
Divide quinoa among four plates. Top with a chicken breast, drizzle with garlic-butter pan sauce, and serve with roasted broccoli. Squeeze fresh lemon over everything.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic butter. For earthiness, swap thyme for fresh rosemary or a mix of both. A squeeze of Dijon mustard into the pan sauce adds subtle tang.
Make-ahead: quinoa can be cooked up to 1 day in advance and reheated gently with a splash of broth. Chicken breasts cook faster if pounded to an even ½-inch thickness.