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When it comes to delicious and nutritious meals, few dishes can compete with Zesty Lemon Herb Chicken paired with Colorful Veggie Quinoa. This vibrant and flavorful dish not only pleases the palate but also nourishes the body, making it an ideal choice for busy weeknights or as part of a healthy meal prep routine. Combining succulent chicken with a rainbow of vegetables and protein-packed quinoa, this recipe is a perfect representation of a balanced meal, offering both lean protein and fiber-rich ingredients that promote overall health and wellness.

Quick Lemon Herb Chicken with Veggie Quinoa

Looking for a delicious and nutritious meal? Try this Zesty Lemon Herb Chicken with Colorful Veggie Quinoa! This vibrant dish combines tender chicken, protein-packed quinoa, and a medley of colorful vegetables. Perfect for busy weeknights or meal prep, it's rich in lean protein, fiber, and essential vitamins. The zesty lemon and fresh herbs elevate the flavor, making this recipe a beloved choice for anyone looking to eat healthy without sacrificing taste. Enjoy this delightful and wholesome meal!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

Zest and juice of 2 lemons

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup bell peppers (red, yellow, green), diced

1 cup zucchini, diced

1/4 cup fresh parsley, chopped for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts to the bowl, ensure they are well-coated, and let marinate for at least 15 minutes (or up to 1 hour in the fridge for deeper flavor).

    Cook the Quinoa: While the chicken is marinating, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and all the liquid has absorbed. Remove from heat and set aside.

      Sauté the Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced bell peppers and zucchini, cooking for about 3-4 minutes until slightly softened. Add in the cherry tomatoes and sauté for another 2 minutes. Stir in the cooked quinoa and season with salt and pepper to taste. Toss everything together and keep warm.

        Cook the Chicken: In the same skillet (or a separate grill or pan), heat a bit more olive oil over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until cooked through and golden brown (internal temperature should reach 165°F/75°C). Remove from the skillet and let it rest for a couple of minutes before slicing.

          Serve: On a plate, serve a generous scoop of the veggie quinoa on one side, and top it with sliced lemon herb chicken. Garnish with fresh chopped parsley and extra lemon wedges on the side if desired. Enjoy!

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4