Garlic-Infused Chicken on Creamy Quinoa

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. This recipe is adjusted for users experiencing IBS / sensitive gut. Ready in 35 minutes, serves 4 people. Serve warm in shallow bowls, garnished with fresh chopped chives or parsley. Pairs beautifully with a side of steamed spinach or roasted zucchini.

Cuisine: Mediterranean Type: Dinner Time: 35 min Servings: 4 Calories: 452 per serving
Plan Shop Cook Chat Gear

Nutrition Information

Each serving contains approximately 452 calories and 47.0g of protein. Macronutrients include 30.0g carbohydrates and 16.0g fats per serving.

Per Serving

Calories
452
Protein
47.0g
Carbohydrates
30.0g
Fats
16.0g

Total

Calories
1808
Protein
188.0g
Carbohydrates
120.0g
Fats
64.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb boneless skinless chicken breast
    cut into bite-sized pieces for child safety
  • 1.0 cup white quinoa
    rinsed well to remove bitterness
  • 2.0 cup low-sodium chicken broth
    warmed
  • 2.0 tbsp garlic-infused extra virgin olive oil
    low-FODMAP, divided use
  • 0.5 cup unsweetened plain dairy-free yogurt
    almond or coconut base, at room temperature
  • 2.0 tbsp nutritional yeast
    dairy-free umami boost to replace parmesan
  • 1.0 whole fresh lemon
    juiced (yields about 2 tablespoons)
  • 2.0 tbsp fresh chives
    finely chopped, mild garnish
  • 0.5 tsp sea salt
    to taste
  • 0.25 tsp black pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation and Mise en Place

  1. Gather all ingredients and required equipment, including a medium saucepan, fine mesh strainer, and large skillet. Measure 0.5 cup dairy-free yogurt (120g) and set it on the counter to reach room temperature to prevent curdling later.
  2. Place 1 cup white quinoa (170g) into a fine mesh strainer and rinse thoroughly under cold running water to remove the bitter outer coating.
  3. Cut 1.5 lb boneless skinless chicken breast (680g) into bite-sized pieces. Season evenly with 0.5 tsp sea salt (3g) and 0.25 tsp black pepper (1g).

2. Cook the Quinoa

  1. In a medium saucepan, warm 2 cups low-sodium chicken broth (480ml) over medium-high heat until it begins to steam.
  2. Add the rinsed quinoa to the saucepan and bring the liquid to a rolling boil.
  3. Reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed until the liquid is fully absorbed and the quinoa is tender.

3. Cook the Garlic-Infused Chicken

  1. Heat 1 tbsp garlic-infused extra virgin olive oil (15ml) in a large skillet over medium-high heat until shimmering.
  2. Add the seasoned chicken pieces in a single even layer. Allow them to cook without moving until a golden-brown crust forms on the bottom.
  3. Toss the chicken pieces and continue to cook, stirring occasionally, until deeply golden brown on all sides and cooked completely through.

4. Create the Creamy Quinoa Base

  1. Remove the saucepan of cooked quinoa entirely from the heat and gently fluff the grains with a fork.
  2. Stir the room-temperature dairy-free yogurt, 2 tbsp nutritional yeast (10g), and the remaining 1 tbsp garlic-infused extra virgin olive oil (15ml) into the quinoa until perfectly smooth and creamy.
  3. Squeeze the fresh lemon to yield 2 tbsp lemon juice (30ml) directly over the quinoa mixture and fold it in to brighten the flavors.

Plating

  1. Spoon a generous base of the warm, creamy quinoa into the center of a shallow bowl, spreading it slightly.
  2. Create a subtle well in the middle of the quinoa using the back of a spoon.
  3. Pile the golden, bite-sized chicken pieces in the center, building a little height.
  4. Drizzle lightly with extra garlic-infused olive oil to give the dish a beautiful, glossy finish.
  5. Scatter over the finely chopped fresh chives and finish with a squeeze of fresh lemon juice to make the flavors pop.

Family Beverage

Sparkling water with a splash of fresh lemon and cucumber slices

Alcohol Beverage

Chilled Sauvignon Blanc or dry Pinot Grigio

Serving Suggestions

Serve warm in shallow bowls, garnished with fresh chopped chives or parsley. Pairs beautifully with a side of steamed spinach or roasted zucchini.

Notes

Ensure the heat is lowered to a gentle simmer before stirring in the creamy base to prevent curdling. Using infused oils is a fantastic way to achieve deep, savory flavors while remaining gentle on digestion. A squeeze of fresh lemon juice just before serving brightens the entire dish.

Storage

Cool the dish completely, then store in an airtight container in the refrigerator for up to 3 days. Keeping the food properly sealed ensures the garlic-infused oil and fresh lemon flavors remain vibrant.

Freezing

Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator. Note that the dairy-free creamy quinoa may need a splash of water and vigorous stirring upon reheating to restore its silky texture.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

Photo of your cooked dish