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Quinoa Roasted Chicken with Olive Gremolata

Photo: William Meppem
Prep time 20 mins
Cook time 45 mins
Yield Serves: 4


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Adapted with permission from Fresh and Light, by Donna Hay. Copyright 2012.