Zesty Lemon Herb Chicken Feast
Indulge in succulent chicken breasts marinated in a refreshing lemon and herb blend, baked until golden. This wholesome dish is accompanied by crisp steamed broccoli and fluffy quinoa, making it a colorful, healthy meal that energizes and satisfies. Ideal for a nutritious weeknight dinner or prepared in advance for meal planning.
ingredients
- 7 boneless, skinless chicken breasts
- 1/2 cup fresh lemon juice
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- Zest of 2 lemons
- 3 1/2 cups broccoli florets
- 1 3/4 cups quinoa
- 3 1/2 cups chicken broth or water
steps
- 1.
In a bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, pepper, and lemon zest.
- 2.
Place chicken breasts in a zip-top bag or shallow dish and pour marinade over. Seal and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.
- 3.
Preheat oven to 400°F (200°C). Spray a baking dish with cooking spray.
- 4.
Remove chicken from marinade and arrange in the baking dish. Discard any remaining marinade.
- 5.
Bake chicken for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
- 6.
While chicken is baking, rinse quinoa under cold water. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Fluff with a fork after cooking.
- 7.
In another pot, steam broccoli florets for 6-8 minutes, until tender yet crisp.
- 8.
Serve baked chicken with a side of steamed broccoli and fluffy quinoa, garnished with additional lemon slices if desired.