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Herb-Roasted Chicken with Autumn Vegetables and Quinoa
Herb-Roasted Chicken with Autumn Vegetables and Quinoa

Herb-Roasted Chicken with Autumn Vegetables and Quinoa
A hearty and balanced dinner featuring roasted chicken with seasonal vegetables and quinoa.
Herb-Roasted Chicken with Autumn Vegetables and Quinoa
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Roasted Chicken with Autumn Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Season chicken breasts with salt, pepper, thyme, and rosemary.
  3. In a roasting pan, combine carrots, parsnips, and brussels sprouts. Drizzle with olive oil and season with salt and pepper.
  4. Place chicken on top of the vegetables. Add garlic cloves to the pan.
  5. Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
  6. Meanwhile, rinse quinoa under cold water. Cook according to package instructions.
  7. Once cooked, fluff quinoa with a fork and add lemon juice.
  8. Serve roasted chicken and vegetables over a bed of quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 586 kcal 73 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 20 g 2.5 g
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     brussels sprout
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season chicken breasts with salt, pepper, thyme, and rosemary.

In a roasting pan, combine carrots, parsnips, and brussels sprouts. Drizzle with olive oil and season with salt and pepper.

Place chicken on top of the vegetables. Add garlic cloves to the pan.

Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.

Meanwhile, rinse quinoa under cold water. Cook according to package instructions.

Once cooked, fluff quinoa with a fork and add lemon juice.

Serve roasted chicken and vegetables over a bed of quinoa.

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