Description
This recipe offers a balanced and healthy chicken dinner, combining lean protein with nutrient-rich vegetables and whole grains. It’s a flavorful and satisfying meal that’s perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup cooked quinoa
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt, pepper, and Italian herbs.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
- Add bell peppers, zucchini, and broccoli florets to the skillet around the chicken.
- Roast in the preheated oven for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Remove from oven and let chicken rest for a few minutes.
- Serve chicken and vegetables over cooked quinoa. Garnish with lemon wedges, if desired.
Notes
- For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
- Feel free to substitute vegetables based on your preferences. Asparagus, mushrooms, or snap peas would be great alternatives.
- Cooked quinoa can be prepared ahead of time to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 15g
- Carbohydrates: 35g
- Protein: 45g
