Lemon Herb Chicken with Warm Veggie Quinoa Bowl

🥘 Ingredients

• 120 g chicken breast, skinless
• 40 g dry quinoa
• 1 cup zucchini, chopped
• 1 cup bell pepper, sliced
• 1 cup broccoli florets
• 1 tsp olive oil
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried Italian herbs
• 1 tbsp plain Greek yogurt
• Salt to taste
• Black pepper to taste
• 1 tbsp fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C.
2. 2
   Cook the quinoa according to package instructions using water only, then fluff with a fork.
3. 3
   In a small bowl, mix lemon juice, Dijon mustard, garlic, dried Italian herbs, salt, and black pepper.
4. 4
   Rub the chicken breast with half of the lemon herb mixture.
5. 5
   Place zucchini, bell pepper, and broccoli on a baking tray. Drizzle with olive oil, season lightly with salt and pepper, and toss well.
6. 6
   Roast the vegetables for 20 minutes, adding the chicken breast to the tray for the last 15 to 18 minutes, or until fully cooked.
7. 7
   Let the chicken rest for 3 minutes, then slice it.
8. 8
   Stir the Greek yogurt and remaining lemon herb mixture into the cooked quinoa for extra flavor.
9. 9
   Assemble the bowl with quinoa on the bottom, roasted vegetables on one side, and sliced chicken on top.
10. 10
    Finish with fresh parsley and an extra squeeze of lemon if desired.

📊 Nutritional Information

• Fiber: 7 g per serving
• Vitamin C: high from bell pepper and broccoli
• Vitamin A: moderate from bell pepper
• Iron: 2.5 mg per serving
• Calcium: 70 mg per serving
• Potassium: 780 mg per serving
• Magnesium: 85 mg per serving

💡 Cooking Tips

• Cut the vegetables into similar-sized pieces so they roast evenly.
• Do not overcook the chicken; remove it once the center is no longer pink to keep it juicy.
• Rinse quinoa before cooking to reduce bitterness and improve flavor.
• If you want extra browning, switch the oven to broil for the final 2 minutes of roasting while watching carefully.
• Let the chicken rest briefly before slicing to keep the juices inside.
• Use a meat thermometer if available; chicken is safely cooked at 75°C internal temperature.