Speedy Lemon Herb Chicken with Quinoa & Roasted Broccoli
Busy weeknights call for smart, fast, and nourishing meals. This complete dinner delivers lean protein, whole grains, and vibrant veggies in one perfectly timed 30-minute recipe. It’s flavorful, satisfying, and clean-up is a breeze!
Ingredients
- For the Chicken & Marinade:
- 1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth
- For the Broccoli:
- 1 large head of broccoli, cut into florets
- 1.5 tbsp olive oil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Prep & Marinate: In a medium bowl, whisk together lemon juice, 2 tbsp olive oil, garlic, oregano, thyme, salt, and pepper. Add the sliced chicken, toss to coat, and set aside to marinate while you start the other components.
- Cook 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 before fluffing with a fork.
- Roast Broccoli: While the quinoa cooks, preheat your oven to 425°F (220°C). On a baking sheet, toss broccoli florets with 1.5 tbsp olive oil, salt, and pepper. Roast for 18-20 minutes, until tender and edges are crispy.
- Cook Chicken: While the broccoli roasts, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temp of 165°F/74°C).
- Serve: Divide the fluffy quinoa among plates. Top with slices of lemon herb chicken and a portion of roasted broccoli. Garnish with an extra lemon wedge and a sprinkle of Parmesan cheese if desired.
Tips for Success
Meal Prep Friendly: Cook a double batch! Store components separately in airtight containers for easy lunches or dinners throughout the week.
Veggie Swap: Don’t have broccoli? Asparagus, green beans, or zucchini roast beautifully in the same time frame.
For Extra Flavor: Add a pinch of red pepper flakes to the chicken marinade or a zest of the lemon before juicing it.
Thin Slices are Key: Slicing the chicken thinly ensures it cooks quickly and stays tender, matching our 30-minute timeline perfectly.
Nutrition Information (Per Serving)
Note: Nutrition is an estimate and may vary based on specific ingredients used.
Calories: ~450 | Protein: 42g | Carbohydrates: 35g | Fiber: 6g | Sugar: 3g | Fat: 15g | Saturated Fat: 2.5g
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Description: A vibrant, overhead photo of a complete healthy dinner plate. It features golden-brown slices of lemon herb chicken resting on a bed of light, fluffy quinoa, alongside bright green, crispy roasted broccoli florets. A lemon wedge and fresh herbs garnish the plate, emphasizing freshness and flavor. The image is bright, clean, and appetizing.