Spoon Simple
Lemon Herb Roasted Chicken Breast with Quinoa Pilaf
Juicy, flavorful lemon herb roasted chicken breast served alongside a fluffy, protein-packed quinoa pilaf. This easy weeknight meal is perfect for busy families seeking a healthy and satisfying dinner.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Step 2 — For the Quinoa Pilaf
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1
Preheat Oven and Prep Chicken
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts.
- 2
Roast Chicken
Place the seasoned chicken breasts in a baking dish. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- 3
Cook Quinoa
While the chicken is roasting, combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- 4
Finish Pilaf
Fluff the cooked quinoa with a fork. Stir in chopped parsley and 1 tbsp olive oil. Season with salt and pepper to taste.
- 5
Serve
Slice the roasted chicken and serve immediately with the quinoa pilaf.
Nutrition per serving: 450 cal · 45g protein · 35g carbs · 15g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
