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Maple Mustard Glazed Salmon with Roasted Brussels Sprouts
American

Herb-Crusted Chicken with Quinoa and Roasted Vegetables

Juicy herb-crusted chicken served with protein-packed quinoa and a medley of roasted seasonal vegetables. A delicious and satisfying American dinner that is full of flavor and nutrition!

Total Time45 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
40
Protein
40
Carbs
15
Fat
6
Fiber
0g
Sodium
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow squash, chopped
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
Instructions
  1. 1Preheat the oven to 425°F (220°C).
  2. 2In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.
  3. 3In a large bowl, toss the chopped zucchini, red bell pepper, yellow squash, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
  4. 4Season the chicken breasts with garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
  5. 5Transfer the seared chicken to the baking sheet with the vegetables. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  6. 6Serve the herb-crusted chicken with quinoa on the side, garnished with fresh parsley.
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