Name: Mediterranean Lemon Herb Chicken with Quinoa & Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 1/2 cups quinoa, rinsed; 2 tablespoons extra-virgin olive oil, divided; 1 large zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 red onion, cut into wedges; 1 lemon (zest and juice separated); 2 teaspoons dried oregano; 1 teaspoon dried rosemary; 2 garlic cloves, minced; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

Mediterranean Lemon Herb Chicken with Quinoa & Roasted Vegetables

GoldenGrape9245

This Mediterranean Lemon Herb Chicken with Quinoa & Roasted Vegetables is a vibrant, protein-packed dinner that delivers on both flavor and nutrition. Juicy seared chicken is infused with aromatic herbs and fresh lemon, while a medley of roasted zucchini, bell pepper, and red onion adds sweetness and color. Fluffy quinoa serves as a wholesome base, making the meal both satisfying and energizing—perfect for fueling muscle gain and supporting weight loss. The recipe layers classic Mediterranean flavors and uses minimal, readily available ingredients to create a dish you'll be excited to cook and enjoy. Each bite bursts with zesty, herby goodness, making healthy eating a true pleasure.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss zucchini, bell pepper, and red onion with 1 tablespoon olive oil, half the lemon zest, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, tossing halfway until golden and tender.
While vegetables roast, season chicken breasts with oregano, rosemary, salt, and pepper. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add chicken and sear 3-4 minutes per side until golden. Reduce heat to medium-low, add garlic and remaining lemon zest, and cook 1 minute. Squeeze half the lemon juice over chicken, cover, and cook another 5-7 minutes until cooked through (internal temp 165°F). Rest 5 minutes before slicing.
Meanwhile, bring 3 cups water to a boil in a saucepan. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with fork. Mix in remaining lemon juice.
To serve, arrange quinoa on plates. Top with sliced chicken and roasted vegetables. Garnish with parsley and a final squeeze of lemon if desired.