Herbed Lemon Garlic Chicken with Quinoa and Roasted Vegetables

This flavorful dish combines succulent chicken marinated in fresh herbs, zesty lemon, and garlic, served atop a bed of fluffy quinoa and accompanied by a colorful medley of roasted seasonal vegetables. The balance of savory and bright flavors makes it a wholesome meal that's both satisfying and nutritious, perfect for a family dinner or meal prep. It's also gluten-free and packed with protein, making it a healthy choice for various dietary preferences.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups mixed seasonal vegetables (like bell peppers, zucchini, and carrots)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (juiced and zested)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper to create a marinade.
3. Place the chicken breasts in the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes.
4. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
5. Prepare the vegetables by chopping them into bite-sized pieces. Toss them in olive oil, salt, and pepper, and spread them on a baking sheet.
6. After marinating, place the chicken breasts on another baking sheet and roast both the chicken and vegetables in the oven for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
7. Once everything is cooked, serve the quinoa as a base, topped with the roasted vegetables and sliced chicken.