Recipe
Lemon Herb Chicken Breast with Roasted Zucchini and Quinoa
- 55 min total
- Serves 2
- 410 cal per serving
- 42g protein
Checked against the ingredient list: Dairy-Free, Gluten-Free, No Red Meat
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 medium zucchini (diced)
- 0.5 cup quinoa (dry)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp lemon juice
- Salt and pepper
Steps
- Cook quinoa.
- Toss diced zucchini with half the olive oil, salt, and pepper; roast at 400°F for 15 mins.
- Season chicken with oregano, salt, and pepper. Heat remaining oil in a skillet over medium-high heat and cook chicken 6-7 mins per side (internal temp 165°F).
- Drizzle chicken with lemon juice and serve alongside zucchini and quinoa.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Dairy-Free checked
- Gluten-Free checked
- No Red Meat checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
Calorie SmartHigh ProteinMeal Prep Friendly
Per servingServes 2
Calories410
Protein42g84% DV
Total fat12g15% DV
Total carbs34g12% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.