MONDAY: Lemon Chicken with Red Beans and Quinoa

Calories: 302
Prep time: 5 minutes
Cook time: 37 minutes


  • 1 1/2 cups dry quinoa
  • 4 boneless, skinless chicken breasts (1kg), each sliced horizontally
  • Juice of 1 lemon
  • 2 teaspoons salt
  • 2 tablespoons ground cumin
  • 5 tablespoons olive oil
  • 1/2 small red onion, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cayenne pepper
  • 2 cans black beans, rinsed and drained
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • ¼ cup of chopped fresh parsley
  • 4 radishes, sliced


  1. Combine quinoa with 6 cups water in a large saucepan and bring to a boil over medium heat. Reduce to a simmer; cover and cook for 25 minutes. Remove from heat and set aside for 5 minutes. Fluff with a fork and transfer 2 cups to an airtight container to refrigerate for Thursday’s dinner.
  2. Meanwhile, cover chicken with lemon juice and sprinkle with 1 1/2 teaspoons salt. Use your fingers to rub in cumin, making sure to coat all sides.
  3. Heat 3 tablespoons olive oil in a large skillet over medium. Add chicken in a single layer and cook for 4 to 5 minutes, or until golden. Turn and cook 4 to 5 minutes more until cooked through. Remove from skillet and set aside to cool. Wrap up half the chicken (4 cutlets) and refrigerate for Thursday’s dinner.
  4. In the same skillet over medium-high, add remaining olive oil and red onion. Sauté for 4 minutes. Add garlic and cook for 1 minute more. Season with remaining salt and cayenne pepper. Add black beans, vinegar, and pepper; combine and bring to a simmer. Stir in 3 cups prepared quinoa, remove from heat, and mix in parsley. Remove all but 1 1/2 cups of quinoa mixture; let cool, then refrigerate for Wednesday’s dinner.
  5. Divide chicken and quinoa mixture evenly among four plates. Garnish with radish slices and serve.
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