Energizing Australian Lemon Herb Chicken with Quinoa & Roasted Vegetables

Allergens

N/A

Ingredients

• 100g boneless, skinless chicken breast
• 1 cup cooked quinoa
• 1 medium zucchini
• 1 medium carrot
• 1/2 cup cherry tomatoes
• 1 lemon, zested and juiced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breast with salt and pepper, then marinate in lemon juice for 5 minutes.
3. In a small bowl, combine the lemon zest, parsley, basil, olive oil, and a pinch of salt and pepper to create the lemon herb mixture.
4. Brush the marinated chicken with half of the lemon herb mixture and bake for 15 20 minutes or until cooked through.
5. While the chicken is baking, chop the zucchini, carrot, and cherry tomatoes into bite sized pieces.
6. Toss the vegetables in the remaining lemon herb mixture and spread them out on a lined baking sheet. Roast for 20 25 minutes or until tender and slightly golden.
7. Once cooked, let the chicken rest for a few minutes before slicing and serve over the roasted vegetables and quinoa.

Chef’s Insight

Use a zester with a fine edge for maximum lemon zest efficiency.

Notes

Choose organic ingredients when possible for a cleaner and more natural meal.