Golden Chicken with Creamy Roasted Red Pepper Basil Sauce over Lemon Quinoa with Zucchini and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the roasted red bell pepper on a small tray and warm it for 8 minutes to intensify its flavor; set aside.

2. 2

   In a medium saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let stand for 5 minutes, and fluff with a fork. Mix with the lemon zest and 1 tablespoon lemon juice.

3. 3

   Meanwhile, season the chicken breast with sweet paprika, ground cumin, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until fully cooked and it reaches an internal temperature of 74°C / 165°F. Transfer to a plate and let it rest.

5. 5

   In the same skillet, add 1 tablespoon olive oil, the yellow onion, and half of the garlic. Cook over medium heat for 4 minutes until the onion is tender.

6. 6

   Transfer the cooked onion, cooked garlic, warm roasted red bell pepper, plain Greek yogurt, chicken broth, half of the fresh basil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper to a blender. Blend until smooth and creamy.

7. 7

   Pour the roasted pepper sauce back into the skillet and cook over low heat for 2 to 3 minutes, stirring, just until heated through. Do not let it boil vigorously so the yogurt stays smooth.

8. 8

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the zucchini and cook for 4 minutes. Stir in the remaining garlic, a pinch of salt, and black pepper, then sauté 2 minutes more.

9. 9

   Add the sliced almonds to the zucchini and toast them in the skillet for 1 minute, stirring so they do not burn. Add the remaining chopped fresh basil and toss.

10. 10

    Serve a bed of lemon quinoa on each plate. Top with the chicken breast, spoon over the creamy roasted red pepper sauce, and serve with the zucchini and toasted almonds on the side.