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!
Preheat the oven to 425°F (220°C).
In 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.
In 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.
Season 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.
Transfer 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.
Serve the herb-crusted chicken with quinoa on the side, garnished with fresh parsley.
Tell us your preferences and we will create a personalized Herb-Crusted Chicken with Quinoa and Roasted Vegetables for you