Lemon Herb Chicken with Quinoa and Roasted Vegetables

1.Preheat the oven to 425°F (220°C).

2.In a medium bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

3.Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Ensure all pieces are coated. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

4.While the chicken marinates, prepare the vegetables. In a large bowl, toss the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

5.Spread the vegetables evenly on a large baking sheet lined with parchment paper or a silicone mat.

6.Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

7.While vegetables roast, rinse the quinoa under cold water using a fine mesh sieve.

8.In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

9.Heat a large skillet over medium-high heat. Remove chicken from marinade and discard the marinade. Add the chicken breasts to the skillet and cook for 5-7 minutes per side or until internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through.

10.Remove chicken from heat and let rest for 5 minutes before slicing.

11.To assemble, divide the quinoa evenly among four meal prep containers. Top each with sliced lemon herb chicken and a generous portion of roasted vegetables.

12.Garnish with freshly chopped parsley before serving or storing.