Prep time: 30 minutes plus marinating | Cook time: 25 minutes | Serves: 4

INGREDIENTS

Citrus-Marinated Chicken:
1 navel orange, zested and juiced
1 lime, zested and juiced
2 lemons, 1 zested plus both juiced
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon red chili flakes
½ teaspoon onion powder
2 teaspoons extra virgin olive oil
4 boneless, skinless chicken breasts (4 ounces each)
Olive oil cooking spray, for greasing

Gremolata Sauce:
2 garlic cloves, sliced
1 jalapeno, roughly chopped (seeds removed for less heat)
1/3 cup parsley leaves, moderately packed
1/3 cup basil leaves, moderately packed
1/3 cup scallions, roughly chopped
1 lemon, zested and juiced
1 tablespoon extra virgin olive oil
2 to 4 tablespoons water, depending on consistency
Kosher salt and pepper, to taste

Protein Bowls:
1 cup quinoa, rinsed
1 cup frozen shelled edamame
4 cups baby arugula, roughly chopped

INSTRUCTIONS

Citrus-Marinated Chicken:

In a large bowl or zip-top bag add the orange juice and zest, lime juice and zest, lemon juice and zest, garlic, oregano, chili flakes, onion powder, and olive oil. Season with salt and pepper and add the chicken breasts. Stir to coat the chicken breasts in the marinade and allow to marinate covered in the refrigerator for at least 30 minutes and up to 2 hours. (Avoid marinating too long in citrus, as it will begin to break down the protein and create a rubbery texture.)

Before grilling, remove the chicken from the refrigerator and allow to sit at room temperature for 30 minutes. Spray the grill or grill pan with olive oil cooking spray and preheat to medium-high heat. Grill the chicken for 6 to 8 minutes per side, or until a meat thermometer registers 165ºF.

Chef tip for grilling indoors: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Grease the grill pan and preheat to medium-high. Grill the chicken for about 3 minutes per side until char marks appear on both sides. Transfer to the baking sheet and bake for 8 to 12 minutes until a thermometer registers 165ºF. This gives great char on the outside while keeping the breast juicy inside.

Gremolata Sauce:

In the bowl of a food processor fitted with the blade attachment, add the garlic and jalapeno, and pulse until finely chopped. Add the parsley, basil, scallions and pulse a few more times until all roughly chopped. Add the zest and juice of the lemon and olive oil and pulse once or twice to combine. Add water a tablespoon at a time until you reach desired consistency. Season with salt and pepper to taste.

Store the sauce in an airtight container with a piece of plastic wrap touching the surface to prevent oxidizing. Keeps in the refrigerator up to 3 days.

Base of the Protein Bowls:

Bring 2 cups of water to a boil over high heat. Rinse the quinoa in a fine mesh sieve then add to the boiling water. Reduce the heat to a simmer and allow the quinoa to cook for 11 to 12 minutes until it has absorbed the water and plumped.

About halfway through cooking the quinoa, add the frozen edamame to the pot and continue to simmer.

Remove the quinoa and edamame from the heat, place the lid on top of the pot and allow the quinoa to steam for 5 minutes. Then fluff the quinoa mixture with a fork and allow to cool slightly.

To assemble immediately: In a large bowl, toss the quinoa and edamame with the gremolata sauce and the chopped arugula. Divide between four bowls. Slice the chicken breasts and place on top. Season with salt and pepper and a squeeze of fresh lemon and serve.

To assemble for meal prep: Place the quinoa and edamame mixture into an airtight container and refrigerate for up to 3 days. Store sauce separately. When ready to serve, mix 1 cup of quinoa edamame mixture with a quarter of the gremolata sauce and 1 cup chopped baby arugula and toss to combine. Place into a bowl, slice the grilled chicken and place on top. Season with salt and pepper and an additional squeeze of lemon. The grilled chicken can be served warm or cold.