Chicken Breast Recipe with Vegetables and Carbohydrates

1Chicken Marinade In a bowl, combine the olive oil (2 tablespoons), lemon juice (1 tablespoon), minced garlic (1 clove), dried oregano (1 teaspoon), salt, and pepper. Mix well.

2Chicken Marinade Place the chicken breasts (2) in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or overnight for enhanced flavor.

3Preparation Preheat the oven to 400°F (200°C).

4Vegetable Medley In a large baking dish, combine the sliced red and yellow bell (1) peppers, zucchini (1), red onion, (1) and cherry tomatoes (2 cups). Drizzle with olive oil (2 tablespoons), dried thyme (1 teaspoon), salt, and pepper. Toss to coat the vegetables evenly.

5Preparing Chicken Place the marinated chicken breasts (2) on top of the vegetables in the baking dish.

6Baking Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

7Preparing Quinoa (1 cup) While the chicken is baking, rinse the quinoa (1 cup) thoroughly under cold water. In a saucepan, bring the vegetable broth (2 cups) to a boil. Add the rinsed quinoa (1 cup), reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa (1 cup) is tender and the liquid is absorbed.

8Serving Serve the baked chicken breasts (2) with the roasted vegetable medley and cooked quinoa (1 cup) as a side.