Garlic Lemon Chicken with Quinoa and Roasted Veggies

Posted on April 2, 2025

Garlic Lemon Chicken with Quinoa and Roasted Veggies is a light, flavorful, and nutritious meal. Juicy, garlicky chicken pairs perfectly with fluffy quinoa and oven-roasted zucchini and cherry tomatoes, all brightened with a fresh lemon zest finish. It’s quick to prepare, packed with protein and fiber, and perfect for a healthy weeknight dinner!

Ingredients

• • 1 cup quinoa

• • 2 cups water or vegetable broth

• • 1 tbsp olive oil

• • 2 small chicken breasts (or 1 large), cut into bite-sized pieces

• • 3 cloves garlic, minced

• • 1/2 tsp red pepper flakes (optional)

• • Juice of 1 lemon

• • 1 tsp lemon zest

• • 1/2 tsp salt

• • 1/4 tsp black pepper

• • 1/2 tsp smoked paprika (optional)

• • 1 cup cherry tomatoes, halved

• • 1 small zucchini, sliced

• • 1 tbsp chopped parsley (optional)

Execution

1

Cook the Quinoa:

• • • Rinse quinoa under cold water.
    • Bring 2 cups of water (or broth) to a boil.
    • Add quinoa, reduce heat, cover, and simmer for about 12-15 minutes until liquid is absorbed.
    • Fluff with a fork and set aside.

2

Roast the Vegetables:

• • Preheat oven to 400°F (200°C).
  • Toss cherry tomatoes and zucchini with 1/2 tbsp olive oil, salt, and pepper.
  • Spread on a baking sheet and roast for 15 minutes.

3

Cook the Chicken:

• • Heat 1/2 tbsp olive oil in a large pan over medium heat.
  • Add chicken pieces, garlic, red pepper flakes, salt, pepper, and smoked paprika.
  • Sauté for 6-8 minutes until fully cooked.
  • Stir in lemon juice and zest.

4

Assemble & Serve:

• • • Plate the quinoa, top with roasted veggies and garlic lemon chicken.
    • Garnish with fresh parsley if desired.

Additional tips

• • Make it vegetarian by replacing chicken with chickpeas or tofu.

• • Use pre-cut veggies or frozen roasted vegetables to save time.

• • Add extra flavor with a drizzle of tahini or balsamic glaze.

• • Batch cook quinoa and store in the fridge for quick meals throughout the week.