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Zesty Lemon Herb Quinoa and Roasted Chicken is a delightful dish that perfectly balances fresh flavors and healthy ingredients. This recipe highlights the nutritious benefits of quinoa, a superfood packed with protein and fiber, alongside lean roasted chicken that provides essential nutrients. The zesty flavors of lemon and fresh herbs not only enhance the dish but also promote a refreshing dining experience. This meal is not only simple to prepare but also versatile, making it an ideal choice for weeknight dinners or special occasions.

Zesty Lemon Herb Quinoa and Roasted Chicken

Discover the delicious balance of flavors in Zesty Lemon Herb Quinoa and Roasted Chicken. This healthy dish showcases the protein-packed benefits of quinoa and lean roasted chicken, enhanced by lemon and fresh herbs. Perfect for weeknight dinners or special occasions, it’s simple to prepare and can easily be customized. Enjoy a nutritious meal that brings together vibrant ingredients and classic Mediterranean tastes for a refreshing dining experience.
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Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Zest of 1 lemon

Juice of 1 lemon

Fresh rosemary and thyme (a few sprigs each)

For the Zesty Lemon Herb Quinoa:

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 tablespoon olive oil

1 garlic clove, minced

Zest of 1 lemon

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Vegetable Side (optional):

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

Drizzle of olive oil

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken Marinade: In a bowl, mix olive oil, paprika, garlic powder, onion powder, lemon zest, lemon juice, salt, and pepper. Rub the mixture under and over the skin of the chicken thighs. Place fresh rosemary and thyme inside the cavity of each thigh (for extra flavor).

      Roast the Chicken: Arrange the seasoned chicken thighs on a baking sheet. Roast in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Broil for an additional 2-3 minutes at the end for a crispy skin, if desired.

        Cook the Quinoa: While the chicken is roasting, combine the rinsed quinoa and broth in a saucepan. Bring to a boil over medium-high heat, then reduce to low and cover, simmering for about 15 minutes until the broth is absorbed. Remove from heat and let sit, covered, for 5 more minutes.

          Fluff and Flavor the Quinoa: After the quinoa has rested, fluff it with a fork. Stir in olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, and season with salt and pepper to taste.

            Optional Vegetable Side: On another baking tray, toss halved cherry tomatoes and asparagus with olive oil, salt, and pepper. Roast alongside the chicken for about 15-20 minutes until tender and slightly caramelized.

              Serve: Plate a generous serving of lemon herb quinoa, top with the succulent roasted chicken, and add the roasted vegetables on the side. Drizzle with any remaining juice from the chicken for added flavor.

                Garnish: Optionally, top your dish with extra parsley and a slice of lemon for a refreshing finish.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4