Quinoa Roasted Chicken with Olive Gremolata

Quinoa Roasted Chicken with Olive Gremolata
Photo: William Meppem
Serves: 4


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1 1/2 cups white quinoa
2 2/3 cups low-sodium chicken broth
5 1/2 ounces green beans, trimmed
4 boneless, skinless chicken breast halves (about 6 oz. each), trimmed
Salt and freshly cracked black pepper
Olive gremolata
1 1/2 cups roughly chopped flat-leaf parsley leaves
1 cup roughly chopped mint leaves
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/2 cup chopped pitted black olives
1 tablespoon olive oil


Prep: 20 Minutes
Cook: 45 Minutes

1. Preheat oven to 350ºF. Place quinoa in base of an ovenproof baking dish. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa. Cover and bake for 10 minutes. Stir quinoa, top with beans and chicken and sprinkle with salt and pepper. Cover dish tightly with foil and bake until quinoa is tender and chicken is cooked through, 25 to 30 minutes.

2. Make gremolata: In a bowl, mix parsley, mint, lemon zest and juice, olives and oil until well combined. Divide chicken and quinoa among 4 plates. Spoon gremolata over and serve.

Created date

August 2014

Nutritional Information

Calories 522
Fat 14 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 48 g
Carbohydrate 48 g
Fiber 7 g
Cholesterol 109 mg
Iron 6 mg
Sodium 563 mg
Calcium 106 mg