Name: Lemon Herb Chicken with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast, boneless and skinless; 1 cup cooked Quinoa; 100g Zucchini, chopped; 100g Red Bell Pepper, chopped; 1 tbsp Olive Oil; 1 tbsp Lemon Juice

Nutrition

Per serving

584 calories

Protein: 46g; 32% of calories
Carbs: 49g; 34% of calories
Fat: 22g; 34% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Toss the chopped zucchini and red bell pepper with half of the olive oil, salt, pepper, and dried oregano.
Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
Season the chicken breast with salt, pepper, dried oregano, and garlic powder.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.
Slice the chicken and serve alongside the cooked quinoa and roasted vegetables, drizzled with fresh lemon juice.

Nutrition

Ingredients

Instructions

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