Lemon Garlic Chicken with Spinach and Quinoa

This refreshing Lemon Garlic Chicken with Spinach and Quinoa is a delightful balance of traditional flavors and modern twists. The tender chicken is marinated in zesty lemon and aromatic garlic, then sautéed to perfection. Served over a bed of nutritious quinoa and fresh spinach, this dish is both satisfying and wholesome, meeting all lactose and tomato-free dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. In a large skillet, heat a little olive oil over medium heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until cooked through and golden brown.
4. Add the fresh spinach to the skillet during the last couple of minutes of cooking the chicken, allowing it to wilt.
5. Serve the chicken over a bed of quinoa, topped with the sautéed spinach. Garnish with fresh parsley.