This Lemon Herb Chicken with Roasted Vegetables & Quinoa brings together classic American comfort food vibes with a bright, healthy twist. The chicken is marinated in a zesty lemon-herb mixture, offering big flavor without extra calories. Roasted zucchini, bell pepper, and onion provide satisfying texture and color, while fluffy quinoa adds a protein boost and keeps you full. Layering lemon, garlic, and herbs bridges the flavors for a delicious, cohesive meal. It’s easy to prep and perfect for busy weeknights or meal prep—nutritious, protein-packed, and bursting with fresh California flavor.
Ingredients
Instructions
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil.
In a small bowl, combine lemon zest, juice of 1 lemon, 1 tbsp olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Coat chicken breasts in this marinade and let sit for 10 minutes while prepping vegetables.
Toss zucchini, bell pepper, and onion with remaining 1 tbsp olive oil, salt, and pepper. Spread vegetables and marinated chicken breasts on the baking sheet, keeping them slightly separated.
Roast for 22-25 minutes until chicken is cooked through (internal temp 165°F) and vegetables are tender and beginning to brown. Remove chicken to rest 5 minutes before slicing.
Meanwhile, rinse quinoa under cold water. In a saucepan, bring chicken broth (or water) to a boil, add quinoa, reduce heat to low, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
To serve, divide quinoa among plates, top with sliced chicken and roasted vegetables. Squeeze juice from the second lemon over everything and garnish with chopped parsley.