30-Day No Takeout Challenge


Quinoa Roasted Chicken with Olive Gremolata

quinoa-roasted-chicken-with-olive-gremolata William Meppem


  • 1 1/2 cups white quinoa
  • 2 2/3 cups low-sodium chicken broth
  • 5 1/2 ounces green beans, trimmed
  • 4 boneless, skinless chicken breast halves (about 6 oz. each), trimmed
  • Salt and freshly cracked black pepper
  • Olive gremolata
  • 1 1/2 cups roughly chopped flat-leaf parsley leaves
  • 1 cup roughly chopped mint leaves
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup chopped pitted black olives
  • 1 tablespoon olive oil


1. Preheat oven to 350ºF. Place quinoa in base of an ovenproof baking dish. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa. Cover and bake for 10 minutes. Stir quinoa, top with beans and chicken and sprinkle with salt and pepper. Cover dish tightly with foil and bake until quinoa is tender and chicken is cooked through, 25 to 30 minutes.

2. Make gremolata: In a bowl, mix parsley, mint, lemon zest and juice, olives and oil until well combined. Divide chicken and quinoa among 4 plates. Spoon gremolata over and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 522
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 48g
Carbohydrate per serving: 48g
Fiber per serving: 7g
Cholesterol per serving: 109mg
Iron per serving: 6mg
Sodium per serving: 563mg
Calcium per serving: 106mg

Good to Know

This dinner packs 7 grams of fiber and 48 grams of belly-flattening protein into each serving to keep you feeling fuller longer.

Adapted with permission from Fresh and Light, by Donna Hay. Copyright 2012.