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 6 oz each); 2 tbsp olive oil, divided; 2 lemons (zest and juice); 3 garlic cloves, minced; 1 1/2 tsp dried oregano; 1 tsp dried thyme; 1 cup quinoa, uncooked; 2 cups low-sodium chicken broth; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 red onion, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped

Mediterranean Lemon Herb Chicken with Quinoa & Roasted Vegetables

SeededFig5089

This Mediterranean Lemon Herb Chicken with Quinoa & Roasted Vegetables offers a vibrant, protein-packed dinner that’s as nutritious as it is satisfying. Juicy chicken breasts are marinated in a zesty lemon-garlic-herb blend, then roasted for maximum flavor and tenderness—using a brief brine-inspired marinade for foolproof moist results. Colorful roasted veggies and fluffy, fiber-rich quinoa round out the plate, creating a meal that’s balanced, hearty, and perfect for healthy weight goals. Ready in 40 minutes, this dish brings sunshine to your table and leaves you feeling energized and nourished.

Ingredients

Instructions

In a medium bowl, whisk together 1 tbsp olive oil, juice and zest of 1 lemon, minced garlic, dried oregano, dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for 15 minutes (or while prepping vegetables and quinoa).
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Toss bell pepper, zucchini, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread vegetables on baking sheet.
Start the quinoa: In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
While quinoa cooks, remove chicken from marinade and place on a second baking sheet. Roast chicken and vegetables in the oven for 18-20 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender and slightly caramelized.
Let chicken rest 5 minutes before slicing. Serve chicken sliced over quinoa, with roasted vegetables on the side. Squeeze juice of second lemon over everything and sprinkle with fresh parsley.