Lemon-Herb Chicken Breast with Quinoa and Roasted Vegetables

Instructions

1. 11

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 22

   In a small bowl, combine 2 tablespoons of olive oil, lemon juice and zest, minced garlic, chopped rosemary, and chopped thyme. Season with salt and pepper. Place the chicken breasts in a shallow dish, pour the marinade over them, and ensure they are well coated. Let marinate for at least 15 minutes, or up to 30 minutes at room temperature.

3. 33

   While the chicken marinates, prepare the vegetables. In a large bowl, combine the bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.

4. 44

   Spread the marinated chicken breasts on one side of the prepared baking sheet. Arrange the seasoned vegetables on the other side. Make sure not to overcrowd the baking sheet; use two if necessary for even roasting.

5. 55

   Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized. Flip the chicken and stir the vegetables halfway through the cooking time.

6. 66

   While the chicken and vegetables are roasting, cook the quinoa. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

7. 77

   Once everything is cooked, divide the quinoa, roasted chicken, and vegetables among four plates. Serve immediately.