Description
Lemon Garlic Chicken with Veggie Quinoa is a quick, healthy dinner packed with lean protein, fluffy quinoa, and sautéed vegetables. Bursting with bright citrus flavor and ready in under 30 minutes, this nourishing one-bowl meal is perfect for busy weeknights, meal prep, or a satisfying light lunch that leaves you energized and full.
Ingredients
- For the chicken:
- Boneless, skinless chicken breasts or thighs
- 2–3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1–2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp dried oregano or thyme
- For the veggie quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 carrot, grated
- 1–2 cups spinach or kale, chopped
- Olive oil
- Salt and pepper to taste
Instructions
-
In a pot, bring broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy.
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While quinoa cooks, season chicken with garlic, lemon juice and zest, olive oil, oregano, salt, and pepper.
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In a skillet, heat olive oil over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Let rest.
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In the same skillet, sauté zucchini, bell pepper, and carrot for 5–7 minutes until tender. Add spinach or kale and cook until wilted.
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Stir cooked quinoa into the skillet with veggies. Season to taste.
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Slice chicken and serve on top of veggie quinoa. Garnish with lemon wedges if desired.
Notes
- Swap chicken for shrimp or tofu for variety.
- Stir in hummus or pesto to enhance flavor.
- Use any vegetables you have—mushrooms, broccoli, or tomatoes all work.
- Add feta or tahini for a flavorful finish.
- Keeps well for meal prep and tastes great cold, too.
