Spiced Chicken Breasts
over Lemony Quinoa with Feta, Peas & Zucchini
Cooking time
25 minutes
Servings
4
Calories
550 /serving
A good chicken dinner means guaranteed good times. Get the pan prepped and the bird primed, with a dusting of our signature Meat Up spice blend. You’ll bolster those flavours with a blast of citrus juice and zest fluffed into a base of delicate two-tone quinoa. For a touch of green, toss in a couple of kid-minded veggies—sautéed zucchini and peas—and stir in cubed feta cheese to wholly complete a wholesome meal that’s all set for a school night.
We will send you:
- 4 Chicken breasts
- 1 Lemon
- 1 Shallot (or onion)
- 2 Green zucchini
- 150g Green peas
- 30ml Vegetable demi-glace
- 190g Red & white quinoa
- 90g Feta
- 24g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Milk
You will need:
Medium pot
2 Large pans
Zester
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
9 g
Sodium
1200 mg
Total Carb
43 g
Sugars
5 g
Protein
52 g
Fibre
6 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 2 cups water and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the quinoa is tender. Fluff and keep warm.
Cook the chicken
Meanwhile, in a large bowl, combine the chicken, a generous drizzle of oil, ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, small-dice the zucchini. Zest and halve the lemon; juice ½ and quarter the remaining ½. Halve, peel and mince the shallot.
Sauté the vegetables
In a second large pan, heat 2 tbsp butter on medium. Add the shallot and sauté, 2 to 3 min., until fragrant and softened. Add the zucchini, remaining spices and S&P. Sauté, 2 to 3 min., until beginning to brown. Add the peas, demi-glace and ¼ cup water. Cook, stirring occasionally, 2 to 3 min., until reduced.
Finish & serve
To the pan of vegetables, add the quinoa, cheese, lemon juice and zest, and S&P; stir well. Divide the quinoa between your plates. Top with the chicken. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
