Herbed Lemon Chicken With Quinoa And Roasted Vegetables Recipe

English cuisine · 457 calories

Herbed Lemon Chicken with Quinoa and Roasted Vegetables recipe

About this recipe

Herbed Lemon Chicken with Quinoa and Roasted Vegetables is a vibrant, protein-rich dish that fits perfectly into your meal prep routine. The zesty chicken, infused with garlic and Moroccan spices, pairs beautifully with fluffy quinoa and caramelized carrots. This English-inspired lunch is both nutritious and flavorful, offering 29g of protein to support muscle recovery and 830 calories to fuel your day. It's not only healthy but also convenient to prepare using an air fryer, making it a quick and efficient choice for busy schedules. Serve it fresh or pack it up for a satisfying meal on the go.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • - Forest Whole Foods Organic White Quinoa
  • 640G Birds Eye Country Mixed Vegetables
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 75G Greenfields Berbere Spice Blend, 75G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc
  • - Schwartz Flat Leaf Parsley

Instructions

  1. 1. Preheat the air fryer to 180°C for 5 minutes to prepare for the chicken and vegetables.
  2. 2. Marinate the chicken with olive oil, lemon juice, minced garlic, Moroccan spices, salt, and black pepper for 10 minutes.
  3. 3. Peel and cut the carrots into thin sticks, and slice the cucumber into rounds for serving later.
  4. 4. Toss the carrot sticks with olive oil, salt, and pepper and place them in the air fryer basket.
  5. 5. Air fry the carrots at 180°C for 12 minutes, stirring halfway through to ensure even roasting.
  6. 6. Rinse the quinoa under cold water, then cook it in a pot with 240ml of water and a pinch of salt until fluffy, about 12 minutes.
  7. 7. Once the carrots are done, place the marinated chicken in the air fryer basket and cook at 200°C for 15 minutes, flipping halfway through.
  8. 8. Chop fresh parsley finely and mix it into the cooked quinoa for added flavor and color.
  9. 9. Arrange the roasted carrots and sliced cucumber on a plate alongside the herbed quinoa.
  10. 10. Slice the air-fried chicken and place it on the plate, garnished with lemon wedges and extra parsley.
  11. 11. Serve immediately for a warm and satisfying lunch or store in airtight containers for meal prep.