Lemon Herb Chicken with Quinoa and Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Cut the zucchini into bite-sized pieces and leave the cherry tomatoes whole or cut them in half.

2. 2

   Finely mince the garlic and chop the fresh herbs. Zest the lemon, then squeeze out its juice.

3. 3

   Mix the olive oil, garlic, lemon zest, lemon juice, and chopped herbs. Coat the chicken breast with half of this mixture.

4. 4

   Toss the zucchini and cherry tomatoes with the remaining lemon-herb mixture, then spread them on a baking sheet in a single layer.

5. 5

   Place the chicken breast on the baking sheet beside the vegetables. Roast for 18–22 minutes, turning the vegetables once, until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender and lightly browned.

6. 6

   While the chicken and vegetables roast, warm the cooked quinoa in a small saucepan over low heat with a splash of water, or microwave it until hot.

7. 7

   Allow the cooked chicken to rest for 3–5 minutes, then slice it.

8. 8

   Place the warm quinoa in a serving bowl or on a plate. Add the roasted vegetables and sliced lemon-herb chicken, then serve immediately.