👩🍳 Instructions
-
1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
-
2
In a large bowl, combine the diced chicken thighs, broccoli florets, chopped bell peppers, and red onion. Add 2 tablespoons of olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and black pepper. Toss until all ingredients are well coated.
-
3
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp. Stir halfway through roasting for even cooking.
-
4
While the chicken and vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
-
5
Once the chicken, vegetables, and quinoa have cooled slightly, divide the cooked quinoa among 4 meal prep containers. Top each serving of quinoa with an equal portion of the roasted lemon herb chicken and vegetables. Garnish with fresh parsley if desired.
-
6
Allow the assembled bowls to cool completely before securing lids and refrigerating. Store in the refrigerator for up to 4 days.
💡 Notes
For extra flavor, add a sprinkle of feta cheese or Kalamata olives before serving. If reheating in the microwave, a splash of water or broth can prevent the chicken from drying out. This recipe is also great with chicken breast, or firm tofu for a vegetarian option.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
38g
Total Fat
15g
Saturated Fat
3g
Carbs
37g
Fiber
6g
Sugar
4g
Sodium
580mg
Cholesterol
95mg
