Lemon-Herb Chicken & Quinoa with Roasted Veggies

Name: Lemon-Herb Chicken & Quinoa with Roasted Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup quinoa (uncooked); 1 cup water or vegetable broth; 2 cup broccoli florets; 1 red bell pepper (sliced); 1 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped)

Succulent chicken breast seasoned with lemon and herbs, served alongside fluffy quinoa and tender roasted broccoli and bell peppers for a complete, fiber-packed meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.75/serving

Dietary

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

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup quinoa (uncooked)
1 cup water or vegetable broth
2 cup broccoli florets
1 red bell pepper (sliced)
1 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). In a medium bowl, toss the chicken pieces with 1/2 tablespoon olive oil, dried oregano, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
On a baking sheet, combine the broccoli florets and sliced red bell pepper with the remaining 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
Roast vegetables and chicken on separate sides of the same baking sheet for 12-15 minutes, or until chicken is cooked through and vegetables are tender-crisp.
While chicken and vegetables roast, rinse quinoa thoroughly. In a small saucepan, combine uncooked quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
Once cooked, fluff the quinoa with a fork. Toss the roasted chicken and vegetables with lemon juice and chopped fresh parsley. Serve over the quinoa.

Notes

Leftovers store well in an airtight container for up to 3 days. A squeeze of fresh lemon at serving enhances the flavor.

Nutrition (per serving)

Calories: 420
Protein: 38.5 g
Carbohydrates: 36.7 g
Fat: 13.2 g
Fiber: 9.5 g
Sodium: 680 mg
Saturated Fat: 2.2 g
Sugar: 5.1 g
Cholesterol: 95 mg