Italian-Inspired Chicken

Posted by jorinced on
Sheet-pan Chicken and LEMON QUINOA

This week, I decided to dabble in some Italian flavors for my meal prep. You can store this in an airtight container for up to four days. If you’d like to extend its shelf life, you can always opt to freeze the food for later indulgence.

Ingredients

Italian Chicken

  • 8 small boneless, skinless chicken breasts
  • 2 teaspoons salt (adjust to taste)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 4 teaspoons Italian seasoning
  • 8 garlic cloves
  • 1 teaspoon black pepper
  • 2 pints grape tomatoes (left whole)
  • 2 medium green zucchinis (cut into 3/4-inch thick slices)
  • 2 medium yellow zucchinis (cut into 3/4-inch thick slices)
  • 4 cups green beans
  • 1/2 cup freshly grated Parmesan cheese
  • 1 fresh chopped parsley

Lemon Quinoa

  • 1 tablespoon vegetable oil
  • 1 small onion (thinly sliced)
  • 1/2 teaspoon ground cumin
  • 2 cloves of garlic (minced)
  • 2 cups raw quinoa (rinsed and drained)
  • 4 cups water
  • 3/4 teaspoon salt (adjust to taste)
  • 3/4 teaspoon ground black pepper
  • Juice of 2 small limes
  • 1 cup fresh Italian parsley (chopped, plus more for garnish)
  • 1/4 cup sliced almonds (lightly toasted)
  • 2 small sliced radishes

Instructions:

Preparing the Chicken

  1. Wash the chicken thoroughly and add it to a bowl.
  2. In a large measuring cup or mixing bowl, combine the olive oil, balsamic vinegar, Italian seasoning, minced garlic, black pepper, and 1 teaspoon of salt.
  3. Pour this mixture over the chicken in the bowl and let it marinate for 10-15 minutes.
  4. Preheat the oven to 425°F.
  5. Place the marinated chicken on a large sheet pan covered with parchment paper.
  6. Toss the green beans, green and yellow zucchini, and grape tomatoes in the remaining sauce mixture in the bowl.
  7. Add the coated veggies to the sheet pan and pour any remaining sauce over them.
  8. Optionally, sprinkle Parmesan cheese and chopped parsley over the chicken and veggies before baking.
  9. Bake for 25 to 30 minutes until the chicken is cooked through.

Preparing Lemon Quinoa:

  1. Turn on the Instant Pot in Saute mode.
  2. Add oil to the pot and sauté the chopped onions, ground cumin, and a pinch of salt until the onions become translucent.
  3. Stir in the minced garlic and sauté for 30 seconds.
  4. Add the quinoa and toast it, stirring constantly, for a minute.
  5. Pour in the water, salt, and black pepper, and stir.
  6. Seal the Instant Pot, turn off Saute mode, switch the steam release to sealing mode, and pressure cook for 20 minutes.
  7. Turn off the heat and let it rest for 10 minutes, then switch the steam release knob to venting.
  8. Fluff the cooked quinoa with a fork.
  9. Add lemon juice, parsley, sliced and toasted almonds, and sliced radishes.

Food Storage:

For optimal food storage, place the chicken, vegetables, and quinoa in airtight containers and refrigerate them for up to four days. To portion the meal, place the chicken in the larger compartment and the quinoa and baked vegetables in the smaller compartments.

Reheating & Serving:

To reheat, simply microwave the meal for 1-2 minutes and to enjoy!

Recipe courtesy: Chicken, Quinoa

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