Lemon-Garlic Chicken with Quinoa

Instructions

1. Roast the Garlic

   3 min hands-on25 min waiting

   • Preheat the oven to 200°C (400°F).
   • Wrap the garlic bulb in aluminum foil and place on a baking tray.
   • Roast for 25–30 minutes until the cloves are soft and caramelized.
   • Set aside to cool, then squeeze out the roasted garlic.

2. Cook the Quinoa

   4 min hands-on15 min waiting

   • Rinse the quinoa thoroughly under cold water.
   • Combine quinoa with twice the amount of water in a saucepan.
   • Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until tender.
   • Fluff with a fork and set aside to cool slightly.

3. Prepare the Chickpeas

   1 min hands-on

   • If using raw chickpeas, soak overnight and cook in boiling water for 1–1.5 hours until tender.
   • Alternatively, drain and rinse canned chickpeas.
   • Set aside.

4. Prepare Fennel and Parsley

   2 min hands-on

   • Trim the fennel bulb and thinly slice it.
   • Finely chop the fresh parsley.
   • Set both aside.

5. Make Lemon-Garlic Dressing

   2 min hands-on

   • In a large bowl, combine Greek yogurt, lemon zest and juice, and mashed roasted garlic.
   • Whisk until smooth and season with salt and pepper.

6. Assemble the Salad

   2 min hands-on

   • Add cooked quinoa, chickpeas, sliced fennel, and chopped parsley to the bowl with dressing.
   • Toss gently to coat all ingredients evenly.

7. Cook the Chicken

   3 min hands-on13 min waiting

   • Pat chicken breasts dry and season with salt and pepper.
   • Heat olive oil in a frying pan over medium heat.
   • Cook chicken for 4–5 minutes per side until golden brown and cooked through.
   • Remove from pan and rest for 5 minutes.

8. Plate and Garnish

   3 min hands-on

   • Divide the fennel quinoa salad among plates.
   • Slice the chicken and arrange on top of the salad.
   • Shave Parmesan over the dish and serve with lemon wedges.
   • Cooking tips:
   • To achieve juicy chicken, avoid overcooking. Use a meat thermometer to ensure perfect doneness.
   • For added crunch, toast the cooked quinoa lightly in a dry pan before mixing it into the salad.
   • If you prefer a more intense fennel flavor, roast the fennel slices with a drizzle of olive oil at 200°C (400°F) for 15–20 minutes before adding them to the salad.
   • Taste the salad before serving and adjust seasoning as needed—lemon juice, salt, or pepper.