Garden Herb Roasted Chicken and Beans with Quinoa

Name: Garden Herb Roasted Chicken and Beans with Quinoa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 2 bell peppers (chopped); 2 zucchinis (chopped); 1 red onion (chopped); 1 pound baby carrots; 1 can cannellini beans (rinsed and drained); 1.5 cup quinoa (uncooked); 0.25 cup olive oil; 2 tablespoon lemon juice (freshly squeezed); 4 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 0.25 cup fresh parsley (chopped)

Tender chicken breasts roasted with a colorful array of summer vegetables and hearty cannellini beans, all seasoned with bright lemon and savory herbs, served over fluffy quinoa for a complete and satisfying meal.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $3.19/serving

Dietary

High-Protein
High-Fiber
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free

Ingredients

1.5 pound chicken breast (boneless, skinless)
2 bell peppers (chopped)
2 zucchinis (chopped)
1 red onion (chopped)
1 pound baby carrots
1 can cannellini beans (rinsed and drained)
1.5 cup quinoa (uncooked)
0.25 cup olive oil
2 tablespoon lemon juice (freshly squeezed)
4 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
1.5 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
0.25 cup fresh parsley (chopped)

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the bell peppers, zucchini, red onion, and baby carrots. Add 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, minced garlic, dried oregano, dried thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Place the chicken breasts on the prepared sheet pan. Arrange the seasoned vegetables around the chicken. Drain and rinse the cannellini beans, then scatter them over the vegetables.
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp.
While the chicken and vegetables are roasting, prepare the quinoa. Combine 1 1/2 cups uncooked quinoa with 3 cups water or vegetable broth in a medium saucepan. Add the remaining 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
Once roasted, remove the sheet pan from the oven. Drizzle the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the chicken and vegetables. Season with the remaining 1/4 teaspoon of black pepper.
Serve the roasted chicken and vegetable mixture over beds of fluffy quinoa. Garnish with fresh parsley, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

Calories: 514
Protein: 37.6 g
Carbohydrates: 58.2 g
Fat: 14.8 g
Fiber: 14.1 g
Sodium: 909 mg
Saturated Fat: 1.8 g
Sugar: 12.8 g
Cholesterol: 80 mg