Mediterranean Baked Chicken and Quinoa

• Chicken Breast

  10.6 oz
• Uncooked Quinoa

  4.2 oz
• Chicken Broth

  1.0 cups
• Olive Oil

  2 tablespoon
• Lemon Juice (freshly squeezed)

  1 tablespoon
• Garlic Cloves (minced)

  2 unit
• Red Onion (chopped)

  0.5 unit
• Red Bell Pepper (chopped)

  0.5 unit
• Zucchini (diced)

  0.5 unit
• Cherry Tomatoes (halved)

  3.5 oz
• Dried Oregano

  1 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley (chopped, for garnish)

  2 tablespoon

All Steps

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large baking dish (approx. 9x13 inch), combine the uncooked quinoa, chicken broth, 1 tablespoon of olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Stir well.

3. 3

   Cut chicken breast into 1-inch pieces. Add the chicken pieces, chopped red onion, red bell pepper, and diced zucchini to the baking dish. Toss everything together to coat the chicken and vegetables with the quinoa mixture.

4. 4

   Arrange the cherry tomato halves on top. Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables.

5. 5

   Cover the baking dish tightly with foil and bake for 25 minutes.

6. 6

   Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C), the quinoa is fluffy, and the vegetables are tender.

7. 7

   Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.