Lemon Chicken

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 lemons
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tbsp Dijon mustard
• 3/4 cup low-sodium chicken broth
• 1/2 cup plain nonfat Greek yogurt
• 1 cup dry quinoa
• 1 lb broccoli florets
• 1 tsp honey
• 2 tbsp fresh parsley
• 1/2 tsp smoked paprika

How to Make Lemon Chicken

1. Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear; combine the rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil, then reduce to a simmer, cover and cook until the water is absorbed (about 12–15 minutes). Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, preheat the oven to 425°F (220°C). Toss the broccoli florets with 1 tbsp olive oil, a pinch of salt and a few grinds of black pepper on a rimmed baking sheet and spread in a single layer; roast until tender and lightly charred, 16–20 minutes, turning once.
3. Make the lemon marinade: zest 1 lemon and squeeze the juice from both lemons into a bowl (about 3–4 tbsp juice), then stir in 1.5 tbsp olive oil, minced 2 garlic cloves, Dijon mustard, smoked paprika, 3/4 tsp of the kosher salt (reserve the rest), and 1/4 tsp black pepper.
4. Trim any excess fat from the chicken breasts and pat dry. Place the breasts in a shallow dish or zip-top bag and pour the lemon marinade over them, turning to coat; let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
5. Heat a large skillet (preferably oven-safe) over medium-high heat. Add the remaining 0.5 tbsp olive oil and sear the chicken 3–4 minutes per side until golden-brown. Pour in the chicken broth, reduce heat to medium-low, cover and simmer until the internal temperature reaches 160–165°F (about 6–8 minutes depending on thickness). Transfer the chicken to a plate and let rest 5 minutes.
6. Meanwhile, make the lemon-yogurt pan sauce: lower the skillet heat to low, add the remaining minced garlic clove and sauté 30 seconds. Stir in any pan juices, the reserved lemon zest and juice if desired, and simmer briefly to reduce (about 1–2 minutes). Off the heat whisk in the Greek yogurt and honey until smooth; taste and add the remaining 1/4 tsp kosher salt and extra black pepper as needed. Stir in most of the chopped parsley, reserving a little for garnish.
7. Slice the rested chicken breasts crosswise. Divide the quinoa and roasted broccoli among four plates, top with sliced chicken, and spoon the lemon-yogurt sauce over the chicken. Garnish with the remaining parsley and an extra squeeze of lemon if you like.

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