Lean Lemon Herb Chicken with Roasted Veggie Quinoa

🥘 Ingredients

• 1 medium skinless chicken breast (120g)
• 1/2 cup dry quinoa (80g)
• 1/2 cup broccoli florets
• 1/2 red bell pepper, chopped
• 1/2 small zucchini, sliced
• 1 tbsp olive oil
• Juice and zest from 1/2 lemon
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. 2
   In a bowl, combine the chicken breast with 1/2 tbsp olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Marinate for at least 10 minutes.
3. 3
   Place the chicken breast on one side of the prepared baking tray. Toss broccoli, red bell pepper, and zucchini with remaining olive oil, salt, and pepper. Spread the veggies on the other side of the tray.
4. 4
   Roast in the oven for 22-25 minutes, turning vegetables halfway, until the chicken is cooked through and vegetables are tender.
5. 5
   Meanwhile, rinse quinoa under cold water. Add quinoa and 1 cup water to a saucepan, bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
6. 6
   Fluff quinoa with a fork, season lightly with salt and pepper.
7. 7
   To serve, slice the lemon herb chicken and arrange over a bed of quinoa, with roasted vegetables alongside. Garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 76mg (85% DV)
• Vitamin A: 1300 IU (27% DV)
• Iron: 3mg (17% DV)
• Magnesium: 65mg (16% DV)
• Potassium: 670mg (19% DV)
• Calcium: 50mg (4% DV)

💡 Cooking Tips

• To keep the chicken juicy, avoid overbaking and let it rest a few minutes before slicing.
• Cut vegetables into similar sizes for even roasting.
• For extra freshness, squeeze a bit of lemon juice over everything just before serving.
• You can meal-prep by doubling quantities and storing portions for easy grab-and-go healthy dinners.