RecipeRX

Lemon-Herb Roasted Chicken and Veggie Bowl with Quinoa

Lemon-Herb Roasted Chicken and Veggie Bowl with Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Volumetrics
Prep
15m
Cook
25m
Total
40m
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Lemon-Herb Roasted Chicken and Veggie Bowl with Quinoa

Ingredients

  • 2 pieces Chicken breast
  • 1 cup Quinoa
  • 1.5 cups Chicken broth
  • 2 cups Broccoli florets
  • 1 medium Bell pepper (any color)
  • 1 medium Zucchini
  • 1 medium Lemon
  • 2 tablespoons Fresh herbs (rosemary, thyme)
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • to taste Salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa and cook according to package directions using chicken broth.
  3. In a bowl, toss broccoli, bell pepper, and zucchini with olive oil, lemon zest, garlic powder, salt, and pepper.
  4. Place chicken breasts on a baking sheet lined with parchment paper. Season with salt, pepper, and herbs.
  5. Roast chicken and vegetables for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  6. Once cooked, drizzle lemon juice over the chicken and vegetables.
  7. Divide quinoa between two bowls, top with roasted chicken and vegetables.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX