Herb-Roasted Lemon Chicken with Colorful Quinoa & Greens

🥘 Ingredients

• 150g skinless chicken breast
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Juice and zest of 1/2 lemon
• 40g dry quinoa
• 80g fresh spinach
• 50g cherry tomatoes, halved
• 40g red bell pepper, diced
• Salt and black pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F).
2. 2
   In a small bowl, combine olive oil, garlic, oregano, thyme, lemon juice, and zest. Rub this mixture over the chicken breast and let marinate for 10 minutes.
3. 3
   Cook quinoa according to package instructions (about 15 minutes). Fluff with a fork when done.
4. 4
   Place the marinated chicken breast in a baking dish and bake for 20 minutes, or until cooked through and juices run clear.
5. 5
   While the chicken cooks, heat a nonstick skillet over medium heat. Add bell pepper and cherry tomatoes, sautéing for 3 minutes.
6. 6
   Add spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
7. 7
   Slice the roasted chicken and serve over the quinoa, topped with the sautéed greens and vegetables.
8. 8
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 55mg
• Vitamin A: 1800IU
• Calcium: 90mg
• Iron: 3mg
• Potassium: 870mg
• Magnesium: 75mg

💡 Cooking Tips

• Let the chicken rest for 3-5 minutes before slicing to retain its juiciness.
• You can prepare the quinoa ahead for quicker assembly on busy nights.
• Use a meat thermometer to ensure chicken reaches 74°C (165°F) for safety.
• Add other colorful veggies for extra flavor and nutrients.