High Protein Summer Chicken Dinner
Protein-rich meals kept dinners filling and satisfying. This recipe provides a simple, high-protein option for your summer meals.
Equipment
- Skillet
- Small Bowl
Ingredients
Chicken and Base
- 2 large chicken breasts approx 400g total
- 1 tbsp olive oil
- 1 cup quinoa cooked
- 1 cup broccoli steamed
- 1/2 cup carrots
- to taste salt
- to taste pepper
Lemon Yogurt Sauce
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Instructions
- Season the chicken breasts with salt and pepper.
- Cook the chicken in a skillet with olive oil for 5 to 6 minutes per side until the internal temperature reaches 75°C.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing.
- Cook the quinoa and steam the vegetables until they are tender-crisp.
- Mix the Greek yogurt, lemon juice, and Dijon mustard in a small bowl until the sauce is smooth.
- Assemble your plate by placing the quinoa and vegetables down first.
- Slice the chicken neatly and fan it over the quinoa. Drizzle the sauce lightly over the chicken and vegetables.
- Garnish the plate with fresh parsley and a lemon wedge for serving.
Notes
By Clara Bennett, Lead Plate Designer at Recipes by Betty.