Lemon Herb Chicken with Warm Quinoa Veggie Bowl

🥘 Ingredients

• 140 g chicken breast, skinless
• 1/2 cup cooked quinoa
• 1 cup zucchini, chopped
• 3/4 cup cherry tomatoes
• 1 cup fresh spinach
• 2 tbsp plain Greek yogurt
• 1 tsp olive oil
• 1 tsp lemon juice
• 1 tsp chopped fresh parsley
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp black pepper
• 1/8 tsp salt
• 1 tsp Dijon mustard
• 1 tsp water

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200 C and line a small baking tray with parchment paper.
2. 2
   Place the chopped zucchini and cherry tomatoes on the tray. Toss with half of the olive oil, a pinch of salt, and a little black pepper. Roast for 15 minutes.
3. 3
   Season the chicken breast with oregano, garlic powder, paprika, remaining olive oil, lemon juice, salt, and black pepper.
4. 4
   Heat a nonstick pan over medium heat and cook the chicken for 5 to 6 minutes per side, or until fully cooked and golden on the outside.
5. 5
   While the chicken cooks, whisk together the Greek yogurt, Dijon mustard, parsley, and water to create a light herb drizzle.
6. 6
   Warm the cooked quinoa and place it in a bowl. Add fresh spinach so it slightly wilts from the heat.
7. 7
   Top the quinoa with the roasted vegetables and sliced chicken.
8. 8
   Spoon the yogurt-herb drizzle over the top and serve warm.

📊 Nutritional Information

• Fiber: 6 g per serving
• Vitamin C: high from tomatoes and lemon
• Iron: moderate amount from spinach and quinoa
• Calcium: provided by Greek yogurt
• Potassium: supports muscle function and recovery
• Magnesium: present in quinoa and spinach

💡 Cooking Tips

• Let the chicken rest for 3 minutes before slicing to keep it juicy.
• Cook quinoa in low-sodium broth for extra flavor without many added calories.
• Cut zucchini into even pieces so it roasts at the same rate.
• Use a meat thermometer and cook chicken to 74 C for safe serving.
• Add the spinach at the end to keep its texture fresh and prevent overcooking.