MAIN COURSE: CITRUS-HERB CHICKEN RECIPE WITH QUINOA PILAF & GRILLED ASPARAGUS
Savor the succulent roasted chicken breast, marinated in a zesty blend of lemon and lime, infused with an aromatic medley of herbs. Accompanied by a fluffy quinoa pilaf and tender, grilled asparagus.
Citrus-Herb Chicken Recipe with Quinoa Pilaf and Grilled Asparagus Recipe
Prep Time: 15 minutes
Marinate Time:At least 1 hour but ideally overnight
Cook Time: 30 minutes
Serves: 4 guests
Ingredients:
For the Citrus-Herb Chicken
• 4 boneless, skinless chicken breasts
• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper, to taste
For the Quinoa Pilaf
• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth
• 1/2 onion, finely chopped
• 1/4 cup dried cranberries or cherries
• 1/4 cup sliced almonds, toasted
• 1 tablespoon olive oil
• Salt and pepper, to taste
For the Grilled Asparagus
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving
Instructions:
1. Marinate the Chicken
> In a large bowl or resealable plastic bag, combine lemon juice and zest, lime juice and zest, olive oil, oregano, thyme, minced garlic, salt, and pepper. Add the chicken breasts and toss to coat. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Cook the Quinoa Pilaf
> In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
> Add the rinsed quinoa and toast for 1-2 minutes, stirring frequently.
> Pour in the chicken or vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and quinoa is fluffy.
> Stir in the dried cranberries (or cherries) and toasted almonds. Season with salt and pepper to taste. Keep warm.
3. Grill the Asparagus
> Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
> Grill the asparagus for 3-4 minutes, turning occasionally, until tender and charred. Remove from the grill and keep warm.
4. Cook the Chicken
> Preheat the oven to 375°F (190°C) if finishing in the oven, or you can continue to cook entirely on the grill
> Remove the chicken from the marinade and shake off excess. If using a grill, place the chicken on the heated grill and cook for 6-7 minutes on each side, or until fully cooked. If using an oven, sear the chicken in a hot, oven-proof skillet for 2 minutes on each side, then transfer to the oven to finish cooking for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Serving
> Slice the chicken and serve on a bed of quinoa pilaf, accompanied by the grilled asparagus. Garnish with lemon wedges for an additional citrusy kick.