Lemon Herb Chicken with Quinoa and Roasted Vegetables

When you’re looking for a meal that’s wholesome, flavorful, and perfect for planning ahead, this dish checks every box. Bursting with fresh lemon, aromatic herbs, and colorful seasonal vegetables, it’s a recipe that feels satisfying without weighing you down.

Whether you’re cooking for the week or simply want a nourishing dinner, this combination of juicy chicken, fluffy quinoa, and roasted veggies offers balance and variety. Think of it as your go-to healthy plate that’s both comforting and energizing.

With a prep-friendly design, you can portion it out for weekday lunches or enjoy it hot out of the pan for dinner. Let’s dive in!

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

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.

Tips & Substitutions

• Swap the protein: Try this recipe with turkey breast, shrimp, or tofu for variation.
• Change up the veggies: Use zucchini, sweet potatoes, or Brussels sprouts depending on what’s in season.
• Make it extra creamy: Add a spoonful of hummus or tzatziki on the side for a Mediterranean twist.

Nutrition

Per serving (approximate):

• Calories: 450
• Fat: 14g
• Carbs: 42g
• Fiber: 6g
• Protein: 35g

Related Recipe

See the original recipe

This Lemon Herb Chicken with Quinoa and Roasted Vegetables is simple enough for busy weeknights yet elegant enough to share. Give it a try, prep ahead for the week, and don’t forget to share your creation with friends or tag us online. Happy cooking!