Pan-Seared Chicken Cutlets with Green Beans and Quinoa

In a medium saucepan, combine 1.25 cups of dry quinoa and 2.5 cups of chicken broth. Bring to a boil over high heat, then cover with a lid, reduce the heat to low, and simmer for 15 minutes until the liquid is fully absorbed.

While the quinoa cooks, prepare the vegetables by washing and trimming the ends off 12 oz of fresh green beans.

Pat dry 24 oz of raw chicken cutlets with paper towels (do not wash). Season both sides of the cutlets evenly with 1 tsp of garlic powder, 1 tsp of dried thyme, 1 tsp of salt, and 0.5 tsp of black pepper.

Heat 1.5 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets to the skillet (work in batches if needed to avoid overcrowding) and sear for 3 to 4 minutes per side, until golden-brown and cooked to an internal temperature of 165°F.

Transfer all cooked chicken cutlets to a plate. In the same skillet, add the remaining 1 tbsp of olive oil and the 12 oz of trimmed green beans. Sauté for 4 to 5 minutes, stirring frequently, until they are tender-crisp.

Drizzle 1 tbsp of lemon juice over the green beans in the skillet, using a wooden spoon to scrape up any savory browned bits from the bottom of the pan. Remove from heat.

To serve, fluff the cooked quinoa with a fork. Divide half of the quinoa and all of the sautéed green beans between two plates. Slice 12 oz of the cooked chicken cutlets and divide evenly between the plates for dinner.

Allow the remaining 12 oz of cooked chicken cutlets to cool, then place them in an airtight container and store in the refrigerator to use for tomorrow's lunch.