Gluten-free lemon chicken with quinoa

Gluten-free lemon chicken with quinoa: a light, oven-free recipe with chicken breast, lemon, quinoa, cherry tomatoes, garlic and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 42 g
• Fat: 12 g
• Carbs: 49 g

Ingredients

• 300 g chicken breast fillet
• 150 g quinoa
• 1 unwaxed lemon
• 2 tbsp olive oil
• 1 clove of garlic
• 200 g cherry tomatoes
• 1 tsp oregano
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Rinse the quinoa thoroughly in a fine sieve under hot water. Then cook in lightly salted water until fluffy and tender.
2. Squeeze the lemon. Pat the chicken breast dry, cut into pieces and marinate briefly with the lemon juice, garlic, oregano and salt.
3. Heat the olive oil in a frying pan. Fry the chicken all over until golden brown and just cooked through inside.
4. Halve the cherry tomatoes and add them to the chicken. Fry briefly until they soften slightly and release some juice.
5. Let the juices in the pan simmer gently for a moment so the lemon, tomatoes and seasoning come together.
6. Divide the quinoa between plates and arrange the lemon chicken with the tomatoes and pan juices on top.

Good to know

A dish like this makes no fuss and still tastes bright and fresh. The acidity, the roasted flavours and the warm pan juices simply belong together.

Swaps

Quinoa → buckwheat (naturally gluten-free, provides fibre and magnesium); chicken breast → turkey breast (similar protein content, usually very lean); cherry tomatoes → courgette (milder, lots of water); olive oil → avocado oil (stable at high heat, mostly monounsaturated fats).

Allergens

The recipe is gluten-free and contains none of the classic major allergens such as milk, egg, soya or nuts. For children, season it mildly and cook the chicken all the way through; during pregnancy, too, only eat it well cooked.

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