Lemon Herb Chicken with Quinoa and Roasted Vegetables
Juicy and flavorful lemon herb chicken paired with fluffy quinoa and a colorful medley of roasted vegetables. This healthy and satisfying meal is packed with protein, fiber, and essential nutrients to support your weight loss journey.
ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 cup quinoa
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper, to taste
steps
- 1.
Season the chicken breasts with salt, pepper, and half of the minced garlic.
- 2.
Set the Instant Pot to sauté mode and heat the olive oil. Sear the chicken breasts until golden brown on both sides. Remove and set aside.
- 3.
In the same pot, add the quinoa, lemon juice, lemon zest, remaining garlic, oregano, thyme, and 1 ½ cups of water. Place the chicken breasts on top.
- 4.
Secure the lid, select manual high pressure, and cook for 8 minutes. Once done, let the pressure naturally release for 5 minutes, then manually release the remaining pressure.
- 5.
Meanwhile, preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender.
- 6.
Remove the chicken from the pot and slice it. Fluff the quinoa with a fork. Serve the chicken over the quinoa with roasted vegetables on the side.
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