Can I meal prep Herbed Lemon Chicken with Quinoa and Roasted Vegetables?

Yes, portion the chicken, quinoa and carrots into containers and chill for up to 3 days. Keep the cucumber separate so it stays crisp, and reheat the rest until piping hot.

How do I get fluffy quinoa for this lemon chicken?

Rinse it well, cook it in 240ml water with a pinch of salt until absorbed, then leave it covered off the heat for a few minutes before fluffing with a fork.

Can I roast the carrots in the oven instead of the air fryer?

Yes, roast them at 200°C, spread out on a tray and turned once, until tender and browned at the edges. They take a little longer than in the air fryer.

How can I make the herbed lemon chicken spicier?

Add more of the Moroccan or berbere spice blend to the marinade, or a pinch of chilli flakes. A drizzle of harissa at the end adds heat too.

Herbed Lemon Chicken With Quinoa And Roasted Vegetables Recipe

Name: Herbed Lemon Chicken with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: English
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

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. Preheat the air fryer to 180°C for 5 minutes to prepare for the chicken and vegetables.
2. Marinate the chicken with olive oil, lemon juice, minced garlic, Moroccan spices, salt, and black pepper for 10 minutes.
3. Peel and cut the carrots into thin sticks, and slice the cucumber into rounds for serving later.
4. Toss the carrot sticks with olive oil, salt, and pepper and place them in the air fryer basket.
5. Air fry the carrots at 180°C for 12 minutes, stirring halfway through to ensure even roasting.
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. 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. Chop fresh parsley finely and mix it into the cooked quinoa for added flavor and color.
9. Arrange the roasted carrots and sliced cucumber on a plate alongside the herbed quinoa.
10. Slice the air-fried chicken and place it on the plate, garnished with lemon wedges and extra parsley.
11. Serve immediately for a warm and satisfying lunch or store in airtight containers for meal prep.

How to make Herbed Lemon Chicken With Quinoa And Roasted Vegetables

Marinate the chicken. Preheat the air fryer to 180°C for 5 minutes. Marinate the chicken with olive oil, lemon juice, minced garlic, Moroccan spices, salt and black pepper for 10 minutes.
Air fry the carrots. Cut the carrots into thin sticks and slice the cucumber into rounds. Toss the carrots with olive oil, salt and pepper and air fry at 180°C for 12 minutes, stirring halfway.
Cook the quinoa. Rinse the quinoa under cold water and cook it with 240ml of water and a pinch of salt for about 12 minutes until fluffy. Mix in finely chopped parsley.
Air fry the chicken. Once the carrots are done, cook the marinated chicken in the air fryer at 200°C for 15 minutes, flipping halfway, until cooked through.
Plate and serve. Arrange the carrots, cucumber and herbed quinoa on a plate, add the sliced chicken and garnish with lemon wedges and parsley. Serve immediately, or chill promptly in airtight containers for meal prep.

Frequently asked questions

How long does Herbed Lemon Chicken with Quinoa and Roasted Vegetables take to make?: About 45 minutes: 10 minutes of prep and 35 minutes of cooking.
Can I meal prep Herbed Lemon Chicken with Quinoa and Roasted Vegetables?: Yes, portion the chicken, quinoa and carrots into containers and chill for up to 3 days. Keep the cucumber separate so it stays crisp, and reheat the rest until piping hot.
How do I get fluffy quinoa for this lemon chicken?: Rinse it well, cook it in 240ml water with a pinch of salt until absorbed, then leave it covered off the heat for a few minutes before fluffing with a fork.
Can I roast the carrots in the oven instead of the air fryer?: Yes, roast them at 200°C, spread out on a tray and turned once, until tender and browned at the edges. They take a little longer than in the air fryer.
How can I make the herbed lemon chicken spicier?: Add more of the Moroccan or berbere spice blend to the marinade, or a pinch of chilli flakes. A drizzle of harissa at the end adds heat too.