Lemon Herb Chicken with Quinoa and Roasted Vegetables
A balanced, meal-prep-friendly dish featuring tender lemon herb chicken, fluffy quinoa, and roasted seasonal vegetables. Perfect for batch cooking and nutrient-dense meals throughout the week.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
450 calories
$8.5 per serving
$30 min
4 servings
meal-prep-friendly, any cuisine
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 1 1/2 cups quinoa, uncooked
- 3 cups broccoli florets
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt to taste
- Black pepper to taste
Available for NutriPro members.
Instructions
- 1.Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2.Toss broccoli, carrots, and bell pepper with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes until tender and lightly browned.
- 3.Rinse quinoa under cold water. Cook in a pot with 3 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes until fluffy. Set aside.
- 4.In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
- 5.Season chicken breast with oregano, thyme, lemon juice, lemon zest, salt, and pepper. Add chicken to the skillet and cook 6–7 minutes per side until golden and cooked through.
- 6.Divide quinoa, roasted vegetables, and sliced chicken into 4 meal prep containers. Store in the fridge for up to 4 days.
Nutrition Information
14g
fat
42g
carbs
6g
fiber
35g
protein
Why this recipe
This recipe is high in lean protein, complex carbs, fiber, and essential vitamins, making it a balanced and nutritious meal-prep option that supports sustained energy and overall wellness.