Baked Chicken Breast with Roasted Cauliflower and Quinoa
Herb-seasoned baked chicken breast served with roasted cauliflower florets and fluffy quinoa pilaf, drizzled with a light lemon-garlic sauce
Baked Chicken Breast with Roasted Cauliflower and Quinoa is a dinner recipe ready in about 35 minutes. Each serving has approximately 518 kcal, 41g protein, 54g carbs, 18g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Rinse quinoa and combine with vegetable broth in a saucepan, bring to boil then simmer for 15 minutes covered
Season chicken breast with salt, pepper, rosemary, and thyme
Place chicken on a baking sheet and drizzle with 6ml olive oil
Toss cauliflower florets with remaining 6ml olive oil, salt, and pepper
Arrange cauliflower on the same baking sheet
Bake for 20-25 minutes until chicken is cooked through and cauliflower is golden
Mince garlic and combine with lemon juice to make a light sauce
Drizzle lemon-garlic sauce over chicken and vegetables
Serve with quinoa pilaf