Herb Chicken
One-Pan Lemon Herb Chicken & Roasted Veggies with Quinoa
This recipe is great because it's customizable, easy to clean up, and packed with nutrients.
Yields:4 servings
Prep time:15 minutes
Cook time:30-35 minutes
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 bell peppers (any color), seeded and cut into 1-inch pieces
Preheat Oven & Prep Quinoa:Preheat your oven to 400°F (200°C). While the oven heats, combine the rinsed quinoa and broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let sit for 5 minutes, then fluff with a fork.
Prepare Chicken & Veggies:In a large bowl, combine the chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges.
Season:Drizzle with olive oil, then sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss well to ensure everything is evenly coated.
Roast:Spread the chicken and vegetables in a single layer on a large baking sheet.
Bake:Roast for 20 minutes, then toss the chicken and veggies. Continue to roast for another 10-15 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender-crisp.
Finish & Serve:Once cooked, squeeze the fresh lemon juice over the chicken and vegetables. If desired, garnish with fresh chopped parsley. Serve immediately alongside the cooked quinoa.
Why it's healthy & kid-friendly:
Lean Protein:Chicken provides essential protein for growth and muscle development.
Abundant Veggies:Broccoli, bell peppers, and onion offer a wide range of vitamins, minerals, and fiber. Roasting brings out their natural sweetness, making them more appealing to kids.
Complex Carbohydrates:Quinoa is a complete protein and a fantastic source of fiber, providing sustained energy.
Healthy Fats:Olive oil contributes healthy monounsaturated fats.
Flavorful & Simple:The lemon and herbs add a bright, delicious flavor without relying on heavy sauces or excess sodium.
