Keto Lemon Herb Chicken With Veggie Quinoa Recipe

About this recipe

A flavorful and satisfying keto-friendly dinner featuring tender baked chicken thighs seasoned with lemon and herbs, served alongside a hearty mix of quinoa and sautéed vegetables.

Ingredients

• 500 g Chicken Thigh Boneless
• 500 ml Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 75 Nos Oregano Sachet
• 100 g Garlic - Single Clove
• 200 g Peeled Sambhar Onion By Urban Harvest
• 125 g Red Bell Pepper
• 500 ml Oleev Extra Light Olive Oil
• 100 g Dg1 Garlic Powder
• 1 kg Puro Healthy Salt (Sendha Namak)
• 50 g Catch Sprinklers - Black Pepper Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 2 tbsp olive oil, 2 tbsp lemon juice, 500 g chicken thighs, 2 tsp garlic powder, 1 tsp oregano, and 2 tsp garlic powder. Mix well to coat the chicken evenly.
3. 3. Line a baking pan with aluminum foil and lightly coat the foil with 1 tsp olive oil. Place the seasoned chicken thighs on the pan and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
4. 4. While the chicken is baking, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 diced onion, sautéing for 2-3 minutes until fragrant.
5. 5. Add 1 diced red pepper to the skillet and cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
6. 6. Stir in 1 tsp oregano, a pinch of salt, and a dash of black pepper to taste into the sautéed vegetables in the skillet.
7. 7. Serve the baked chicken thighs alongside the sautéed vegetable mixture. Optionally, drizzle with an additional squeeze of lemon juice for extra flavor.