Made with AI
Lemon Herb Chicken Breast with Quinoa and Roasted Vegetables
40 min 513 kcal per serving Easy
Ingredients
4 Servings
- Boneless skinless chicken breast680 g
- Dry quinoa160 g
- Water400 ml
- Olive oil15 ml
- Lemon100 g
- Garlic18 g
- Zucchini600 g
- Cherry tomatoes300 g
- Fresh parsley10 g
- Salt6 g
- Black pepper2 g
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or foil.
- 2
Rinse the quinoa thoroughly under cold running water. Place it in a saucepan with 400 ml water and 1 g of the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat and let it stand, covered, for 5 minutes.
- 3
Cut the zucchini into thick half-moons and leave the cherry tomatoes whole. Mince the garlic, finely chop the parsley, and zest and juice the lemon.
- 4
Combine the zucchini and cherry tomatoes on the prepared baking sheet with 5 ml olive oil, one-third of the minced garlic, 2 g salt, and
- 5
5 g black pepper. Toss well and spread the vegetables into an even layer.
- 6
Roast the vegetables for 10 minutes while preparing the chicken.
- 7
Pat the chicken breasts dry. If they are very thick, pound them gently to an even thickness. Mix 10 ml olive oil, the remaining garlic, half of the lemon zest, half of the lemon juice, half of the parsley, 3 g salt, and
- 8
