Speedy Lemon Herb Chicken with Quinoa & Roasted Broccoli

This vibrant, one-pan inspired meal is your answer to a hectic weeknight. It delivers lean protein, wholesome grains, and fresh vegetables in one perfectly timed, flavor-packed dish. The zesty lemon and herb marinade brings everything to life.

Ingredients

• For the Chicken & Marinade:
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
• For the Quinoa & Broccoli:
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large head of broccoli, cut into florets
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Lemon wedges and fresh parsley for serving (optional)

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together lemon juice, 2 tbsp olive oil, garlic, oregano, thyme, salt, and pepper. Add the chicken strips, toss to coat, and set aside to marinate while you start the other components.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. Roast the Broccoli: While the quinoa cooks, preheat your oven to 425°F (220°C). On a baking sheet, toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes, until tender and slightly crispy at the edges.
4. Cook the Chicken: While the broccoli roasts, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer (cook in batches if needed). Cook for 5-7 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F / 74°C).
5. Serve: Divide the fluffy quinoa among plates. Top with lemon herb chicken and a side of roasted broccoli. Garnish with fresh parsley and an extra lemon wedge for squeezing over everything.

Tips for Success

Meal Prep Friendly: Double the recipe and store portions in containers for easy grab-and-go lunches.

Veggie Swap: Swap broccoli for asparagus, green beans, or zucchini slices. Adjust roasting time as needed.

No Quinoa? Brown rice, couscous, or cauliflower rice make excellent substitutes. Adjust cooking times accordingly.

Nutrition Information (Per Serving)

Note: Nutrition is an estimate.

Calories: ~450 | Protein: 42g | Carbohydrates: 38g | Fiber: 7g | Fat: 14g