Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 50 min · Chicken · gluten-free, dairy-free
Ingredients
- about 1 lb each 3 boneless, skinless chicken breasts
- 2 3/4 tbsp 1/4 cup olive oil
- 2 2 lemons
- 2 3 garlic cloves
- 3/4 tsp 1 tsp dried oregano
- 3/4 tsp 1 tsp dried thyme
- 3/4 cup 1 cup quinoa
- about 2 cups 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
Method (tap to check — screen stays awake)
- Combine 3 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, thyme, salt, and pepper in a large bowl.
- Add chicken breasts to the marinade, ensuring they are well coated. Let sit for at least 10 minutes.
- Preheat oven to 400°F (200°C). Arrange vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade and cook in the skillet for 6-8 minutes per side, until golden brown and internal temperature reaches 165°F.
- While chicken cooks, rinse quinoa under cold water using a fine sieve.
- Cook quinoa in 2 cups water in a saucepan over medium heat, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until fluffy.
- Fluff quinoa with a fork and serve topped with grilled chicken and roasted vegetables.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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