Garlic & Herb Chicken with Herbed Quinoa

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Step 1

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

Step 2

2. Prepare the chicken: In a small bowl, mix 2 tbsp olive oil, garlic powder, onion powder, paprika, thyme, rosemary, oregano, salt, and pepper. Rub evenly over the chicken breasts.

Step 3

3. Add vegetables: Place bell peppers, zucchini, red onion, and asparagus on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Arrange chicken alongside the vegetables.

Step 4

4. Roast: Bake for 22–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Broil for 2–3 minutes at the end if desired for extra color.

Step 5

5. Cook the quinoa: While the chicken bakes, combine quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Step 6

6. Finish quinoa: Remove from heat and fluff with a fork. Stir in olive oil, lemon juice, parsley, garlic powder, salt, and pepper.

Step 7

7. Serve: Spoon herbed quinoa onto plates, top with chicken and roasted vegetables, and finish with a drizzle of olive oil or a squeeze of lemon juice.