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Enjoy a healthy and flavorful meal with this easy recipe for a quinoa bowl featuring tender lemon-herb chicken and roasted vegetables. Perfect for lunch or dinner, this dish combines fresh ingredients and simple techniques to create a nutritious and satisfying plate.
Ingredients
- 1 cup quinoa
- 2 chicken breasts
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- Optional: fresh herbs for garnish (parsley, basil)
Preparing the Lemon-Herb Chicken
Start by marinating the chicken breasts. In a small bowl, combine lemon juice, lemon zest, olive oil, dried herbs, salt, and pepper. Coat the chicken evenly with the marinade and let it sit for at least 15 minutes.
Heat a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.
Roasting the Vegetables
Preheat your oven to 400°F (200°C). Toss the mixed vegetables with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Cooking the Quinoa
Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once cooked.
Assembling the Quinoa Bowl
Divide the cooked quinoa into bowls. Top with sliced lemon-herb chicken and roasted vegetables. Garnish with fresh herbs if desired. Drizzle with additional lemon juice or olive oil for extra flavor.
Enjoy your nutritious and colorful quinoa bowl, packed with protein, vegetables, and bright citrus flavors!