Lemon Dill Pan Fried Chicken and Quinoa Salad

Lemon dill pan fried chicken with quinoa salad.

Ingredients for Pan Fried Chicken:
2 lb  Boneless Chicken Breast
2 T butter
Kosher salt
Ground Black Pepper
Onion Powder
Garlic Powder
Dill
1 Lemon

Ingredients for Quinoa Salad:
Quinoa
Cucumber
Tomato
Green Onion
Lemon
Salt and Pepper



 

Directions for pan fried chicken:

• Thaw (if frozen), rinse, and trim off fat on chicken.
• Slice chicken with the grain for long strips of chicken (if desired).
• Season chicken with kosher salt and ground black pepper on both sides.
• Heat large, non-stick frying pan over high heat and add 2 Tbs. butter.
• Immediately add chicken to melting butter.
• While you are cooking chicken you can chop veggies for your quinoa salad!
• Let chicken fry in butter for 10 minutes (or until chicken has a nice brown sear), stirring occasionally.
• Turn over chicken and continue to fry for an additional 10 minutes.
• Reduce heat to medium and add juice of one lemon over chicken and shake dill over both sides of chicken. Stir.
• Continue to cook chick for an additional 10 minutes, turning chicken occasionally, until internal temperature reads 160 degrees or higher.
• Turn off heat, remove chicken from pan with tongs and place chicken in a covered serving container. 

 

Delicious lemon dill chicken.

Directions for quinoa salad:

• In a medium size sauce pan, add 1 cup quinoa to 2 cups water and bring to a boil.
• Once quinoa is boiling, cover, reduce heat to low and simmer for 15 minutes.
• Remove quinoa from hot pan and place in large serving container in the fridge (you want the quinoa to be cold by the time you eat).
• Chop cucumber, tomato, and green onion in equal sized pieces and add to quinoa. I used 1/3 cucumber, 2 roma tomatoes, and 3 green onions.
• Stir in juice of 1 lemon and add salt and pepper to taste.
• Place salad in refrigerator until serving.

 

Making quinoa salad in my "new" vintage Pyrex handed down to me from my friend, Monica.

I served my pan fried chicken and quinoa salad with a dollop of sour cream and wheat crackers. The sour cream stuck everything together on the fork and the wheat crackers were the perfect low calorie carb to scoop all the extras up with!



Dinner is served.
 

D & J enjoying supper.

I really enjoy pan fried chicken. The kids and I just can't wait till Pete gets home to grill sometimes! The chicken was nice and crispy on the outside and juicy in the middle. Sometimes when I bake chicken, it comes out like a big blob of meat!

The kids always eat chicken without a fight, so it is a go-to protein in our house. The quinoa was a little out there for David, but James cleaned his plate! It was also an easy meal to make for the kids and I to eat at 5:30 and not take a lot of effort to put back together when Pete is home to eat around 7.

The lemon and dill go so well together. What seasonings and flavors do you like to pair with your chicken?