Spoon Simple
Lemon Herb Roasted Chicken with Quinoa Pilaf
A flavorful and healthy one-pan meal featuring tender chicken and fluffy quinoa, perfect for a weeknight dinner that's both satisfying and protein-packed.
Prep 15 min
Cook 45 min
Total 1h
Serves 4
Ingredients
Step 1 — For the Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp 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 chicken broth
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1
Preheat and Prep Chicken
Preheat oven to 400°F (200°C). Pat chicken breasts dry and place them in a baking dish. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Pour mixture over chicken, ensuring it's well coated.
- 2
Roast Chicken
Bake chicken for 25-30 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- 3
Cook Quinoa Pilaf
While chicken bakes, combine rinsed quinoa and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- 4
Combine and Serve
Stir in chopped parsley, red onion, 1 tbsp olive oil, salt, and pepper into the cooked quinoa. Serve the roasted chicken alongside the quinoa pilaf.
Nutrition per serving: 450 cal · 45g protein · 35g carbs · 15g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
