Name: Lemon Herb Quinoa with Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 tbsp dry quinoa; 0.25 cup cannellini beans; 0.5 cup zucchini; 0.5 cup red bell pepper; 2 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp fresh parsley; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

413 calories

Protein: 42g; 40% of calories
Carbs: 31g; 29% of calories
Fat: 14g; 30% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Rinse the quinoa under cold water, then combine it with 1/4 cup of water in a small saucepan and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.
Dice the chicken breast, zucchini, and red bell pepper into bite-sized pieces.
Toss the chicken and vegetables on the baking sheet with 1 tsp of olive oil, dried oregano, sea salt, and black pepper.
Roast the chicken and vegetable mixture for 15-18 minutes until the chicken is cooked through and the vegetables are tender.
In a small bowl, whisk together the remaining 1 tsp of olive oil, fresh lemon juice, minced garlic, and chopped parsley to create the dressing.
Combine the cooked quinoa, rinsed cannellini beans, and the roasted chicken and vegetables in a large bowl.
Drizzle the lemon-herb dressing over the mixture, toss well to combine, and serve warm.

Nutrition

Ingredients

Instructions

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