“Zesty Lemon Chicken with Herbed Quinoa and Roasted Vegetables”

### Zesty Lemon Chicken with Herbed Quinoa and Roasted Vegetables

Hello, wonderful readers!

As the days get shorter and the nights get colder here in the UK, I find myself craving dishes that bring a bit of brightness and warmth to the dreary autumn weather. Lemon is one of those magic ingredients that can instantly lift your spirit and add a burst of sunshine to your plate. Today, I’m sharing a zesty lemon chicken recipe that perfectly balances tangy and savory flavors, all while being easy on the allergies in our household.

Marinated to tender perfection, this lemon chicken is served with a side of herbed quinoa and a medley of roasted vegetables. It’s a complete meal that requires a bit of prep but is utterly satisfying and wholesome. Let’s dive into how you can make this delightful dish at home.

### The Ingredients

For this recipe, you’ll need a few fresh and pantry-friendly ingredients. Here’s the comprehensive list so you can check off what you have and note down what to grab on your next grocery run:

#### Ingredients:

– 4 boneless, skinless chicken breasts (about 600g)
– 2 lemons (zested and juiced)
– 4 cloves garlic (minced)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup quinoa (185g)
– 2 cups vegetable stock (475ml)
– 1/4 cup fresh parsley (chopped)
– 1 red bell pepper (sliced)
– 1 yellow bell pepper (sliced)
– 1 zucchini (sliced)
– 1 red onion (sliced)
– 2 tbsp olive oil (for vegetables)
– 1 tsp salt (for vegetables)
– 1/2 tsp black pepper (for vegetables)

### Cooking the Magic

1. **Marinate the Chicken:**
Start by mixing the zest and juice of 2 lemons, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp each of dried oregano and dried thyme, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. This vibrant marinade will infuse your chicken with incredible flavor. Place the chicken breasts in a resealable bag or shallow dish, pour over the marinade and let them soak up all those zesty flavors for at least 1 hour in the fridge. For the best results, give them up to 4 hours—patience truly pays off here!

2. **Cook the Quinoa:**
Rinse 1 cup (185g) of quinoa under cold water until it runs clear. This helps to remove any bitterness. Bring 2 cups (475ml) of vegetable stock to a boil in a medium saucepan, add the quinoa, and reduce the heat to low. Cover and let it simmer for about 15 minutes until the quinoa is tender and has absorbed all the liquid. Turn off the heat and let it sit, covered, for about 5 minutes. Fluff with a fork and stir in 1/4 cup of chopped fresh parsley for a burst of fresh flavor.

3. **Roast the Vegetables:**
Preheat your oven to 200°C (390°F). In a large bowl, toss the sliced red and yellow bell peppers, zucchini, and red onion with 2 tbsp of olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through. This will give you wonderfully tender vegetables with a hint of caramelization—a perfect counterpart to the zingy chicken.

4. **Cook the Chicken:**
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade (letting any excess drip off) and grill for 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F). Once done, let the chicken rest for about 5 minutes before slicing into it. This helps keep all those juicy flavors locked in.

5. **Assemble the Dish:**
Now comes the fun part—assembling your beautiful plates! Place a generous serving of herbed quinoa at the base, top with slices of the zesty grilled chicken, and surround with a rainbow of roasted vegetables. Garnish with some fresh parsley if you like.

### Final Thoughts

This dish was a hit in my home and I’m confident it will be for you as well. It’s wholesome, vibrant, and allergy-friendly—perfect for family meals or even impressing guests. The balance of flavors and textures makes every bite a delight.

Cooking at home can sometimes feel like a challenge, especially with dietary restrictions, but with a bit of creativity, the options are endless and oh so delicious. I hope you’ll give this Zesty Lemon Chicken with Herbed Quinoa and Roasted Vegetables a try. Let me know in the comments how it turned out or if you added your own twist—I love hearing from you!

Until next time, happy cooking!

Cheers,
Al

Ingredients

### Ingredients:

– 4 boneless, skinless chicken breasts (about 600g)
– 2 lemons (zested and juiced)
– 4 cloves garlic (minced)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup quinoa (185g)
– 2 cups vegetable stock (475ml)
– 1/4 cup fresh parsley (chopped)
– 1 red bell pepper (sliced)
– 1 yellow bell pepper (sliced)
– 1 zucchini (sliced)
– 1 red onion (sliced)
– 2 tbsp olive oil (for vegetables)
– 1 tsp salt (for vegetables)
– 1/2 tsp black pepper (for vegetables)

Method

### Method:

1. **Marinate the Chicken:**
– In a small bowl, mix the zest and juice of 2 lemons, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp each of dried oregano and dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
– Place 4 chicken breasts in a large resealable bag or shallow dish and pour the marinade over the chicken, ensuring they are well coated.
– Marinate in the refrigerator for at least 1 hour, preferably up to 4 hours.

2. **Cook the Quinoa:**
– Rinse 1 cup (185g) quinoa under cold water until the water runs clear.
– In a medium saucepan, bring 2 cups (475ml) vegetable stock to a boil.
– Add the rinsed quinoa to the boiling stock, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed.
– Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped fresh parsley.

3. **Roast the Vegetables:**
– Preheat the oven to 200°C (390°F).
– In a large bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
– Spread the vegetables in a single layer on a baking sheet.
– Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

4. **Cook the Chicken:**
– Preheat a grill or grill pan over medium-high heat.
– Remove the chicken breasts from the marinade, letting any excess drip off.
– Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
– Let the chicken rest for 5 minutes before slicing.

5. **Assemble the Dish:**
– Serve each grilled chicken breast over a bed of the herbed quinoa, accompanied by a generous portion of roasted vegetables.
– Garnish with additional fresh parsley if desired.