Lemon Chicken with Red Beans & Quinoa
 
 
Author:
Recipe type: Main
Ingredients
  • 1 ½ cups dry quinoa
  • 4 boneless skinless chicken breasts
  • Juice from 1 lemon
  • 2 teaspoons kosher salt
  • 2 tablespoons ground cumin
  • 5 tablespoons olive oil
  • ½ small red onion, minced
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cayenne pepper
  • 2 15-ounce cans low-sodium pinto beans, rinses & drained
  • 1 teaspoon balsamic vinegar
  • ½ teaspoons freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • 4 radishes, sliced
Instructions
  1. Combine quinoa with 6 cups water in a large saucepan and bring to a boil over medium heat. Reduce to a simmer; cover & cook for 25 minutes. Remove from heat and set aside for 5 minutes. Fluff with a fork and transfer 2 cups to an airtight container to be stored in the fridge for Thursday’s dinner (per weekly menu layout that was featured in Shape).
  2. Meanwhile, cover chicken with lemon juice & sprinkle with 1 ½ teaspoons salt. Use your fingers to run in cumin, making sure to coat all sides.
  3. Heat 3 tablespoons olive oil in a large skillet over medium. Add chicken in a single layer & cook for 4 to 5 minutes or until golden. Turn & cook 4 to 5 minutes more until cooked through. Remove from skillet and set aside to cool. Wrap up half the chicken & store in fridge for Thursday’s dinner (again per Shape’s weekly layout menu).
  4. In the same skillet over medium-high, add remaining olive oil and red onion. Add garlic and cook for 1 minute more. Season with remaining salt and cayenne pepper. Add pinto beans, vinegar, and pepper; combine & bring to a simmer. Stir in 3 cups prepared quinoa, remove from heat, and mix in parsley. Remove all but 1 ½ cups of quinoa mixture; let cool, then store in the fridge for Wednesday’s dinner (per weekly layout menu).
  5. Divide chicken and quinoa mixture evenly among four plates. Garnish with radish slices & serve.
Recipe by How to Have it All at https://www.howtohaveitall.net/cookbook-the-fresh-20/