Lemon Garlic Greek Chicken with Roasted Veggies and Quinoa
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This Lemon Garlic Greek Chicken with Roasted Veggies and Quinoa is a delicious and healthy meal that can be prepared in about an hour. The chicken is marinated in a lemon-garlic mixture, then cooked until tender and juicy. While the chicken cooks, you'll roast a colorful mix of potatoes, carrots, broccoli, and onion. Serve the chicken and roasted veggies over a bed of fluffy quinoa, and top it all off with crumbled feta cheese for a flavorful and satisfying dinner.
Meat, Eggs, & Dairy
- 4 pounds boneless, skinless chicken thighs
Pantry Items
- 1/2 cup crumbled feta cheese
- 1 cup quinoa
- 2 tablespoons olive oil
Fresh Produce & Herbs
- 2 medium lemons
- 1 pound Yukon Gold potatoes
- 1 pound carrots
- 1 head broccoli
- 1 whole red onion
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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