Pan Seared Chicken in Lemon Lime Butter with Grilled Bok Choy & Lemon Butter Quinoa

Servings

Four

Ready In:

About 40 min

Good For:

Dinner

Pan Seared Chicken in Lemon Lime Butter with
Grilled Bok Choy & Lemon Butter Quinoa

Ingredients

4 medium sized boneless, skinless chicken breasts
Drizzle of olive oil
Sprinkle of Salt, Pepper, and Garlic Granules
2+ tbsp butter
1 lemon, juiced and divided
½ lime, juiced
2 medium bok choy, cut in half from bottom to top but kept intact (you can trim a tiny bit from the bottom, but just a sliver!)
1 c quinoa
1 – 2 tbsp butter
Butter to sauté

Step by Step Instructions

Step 1

Place the chicken breasts in a small bowl, drizzle with olive oil and sprinkle generously with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning evenly into the chicken then place it on a clean plate and set aside.

Put 2 cups of water into a medium sized pot, add 1 c quinoa and bring to a hard boil then turn down to a simmer for just under 15 minutes, until all the water has been absorbed.

Step 2

Once the quinoa is on the go get the chicken started. Melt 1 tbsp butter in a heavy skillet over medium heat. Once the butter has melted and the pan is hot add the chicken breasts and cook to golden brown on both sides (5 – 7 minutes per side, depending on the thickness of the chicken) until an internal temperature of 165° is reached.

Keep an eye on the quinoa while the chicken is cooking. Once the water has been absorbed turn the heat off, add 1 tbsp (or more) butter, half the lemon juice, salt and pepper. Mix well, then cover to keep warm.

Step 3

When the chicken is done remove to a clean plate and cover to keep warm. Place the bok choy into the same pan that you cooked the chicken in (add a little more butter if needed) over medium high heat and cook the boc choy for about 2 minutes on each side, then remove to a plate and cover to keep warm.

Step 4

Add the chicken back to the pan along with another tbsp of butter, the rest of the lemon juice, and the lime juice. Bring the heat up to high and toss the chicken through the lemon lime butter on both sides (about 1 minute) then turn the heat off.

Step 5

Share the quinoa and boc choy over 4 plates and serve a chicken breast alongside. Drizzle a little of the lemon lime butter pan drippings over each piece of chicken, then sit down and enjoy the delightful, fresh flavors of the amazing dinner that you just created!