Lemon Garlic Roasted Chicken with Quinoa Salad
Enjoy tender and flavorful roasted chicken with a zesty touch of lemon and garlic. Served with a refreshing quinoa salad packed with fresh vegetables, this low-calorie weeknight dinner is both satisfying and nutritious.
ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced and zested
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup quinoa, cooked
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a small bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.
- 3.
Place the chicken breasts in a baking dish and pour the lemon garlic mixture over them, ensuring they are well-coated.
- 4.
Bake for 20-25 minutes or until the chicken is cooked through and golden brown.
- 5.
While the chicken is cooking, prepare the quinoa salad. In a large bowl, mix together the cooked quinoa, cucumber, red bell pepper, red onion, parsley, extra-virgin olive oil, and red wine vinegar. Season with salt and black pepper to taste.
- 6.
Once the chicken is done, let it rest for a few minutes before slicing.
- 7.
Serve the lemon garlic roasted chicken alongside the quinoa salad and enjoy the leftovers for lunch the next day!
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