Mediterranean Lemon Herb Chicken with Roasted Vegetables and Quinoa
Tips for Experienced Cooks
To infuse deeper flavors into the dish, consider marinating the chicken overnight. The extra marinating time allows the herbs and spices to penetrate more deeply, resulting in a richer flavor. Play around with the herbs in the marinade according to your taste preferences or what you have available. For example, adding a bit of smoked paprika can introduce a subtle smokiness. When roasting the vegetables, consider adding a splash of balsamic vinegar in the last few minutes of cooking for a slight tang and enhanced sweetness. Also, think about toasting the quinoa before boiling it, as this can add an extra dimension of nutty flavor.
Step 1: Prepare the Marinade
In a bowl, whisk together the following ingredients:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 2: Marinate the Chicken
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
- 4 boneless, skinless chicken breasts
Step 3: Roast the Chicken and Vegetables
- Preheat the oven to 400°F (200°C).
- Place the marinated chicken breasts on a baking sheet and arrange the sliced bell peppers, red onion, and cherry tomatoes around the chicken.
- Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 red onion (sliced)
- 1 pint cherry tomatoes
- 1-2 tablespoons olive oil
- Salt and pepper to taste
Step 4: Cook the Quinoa
- In a pot, bring the chicken broth to a boil.
- Add the quinoa, reduce the heat, cover, and simmer for 15 minutes or until the quinoa is fluffy.
- 1 cup quinoa
- 2 cups chicken broth
Step 5: Serve
- Serve the roasted chicken and vegetables over the cooked quinoa.
- Garnish with fresh parsley.
- Fresh parsley (for garnish)
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 2 whole lemon
- 2 whole red bell pepper
- 1 large red onion
- 1 cup cherry tomato
- 1 whole zucchini
- 1 sprig parsley
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pinch salt
- 1 pinch pepper
Pantry Items
- 1/4 cup olive oil
- 1 cup quinoa
- 2 cups chicken broth