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Roasted Chicken with Autumn Root Vegetables and Quinoa
Roasted Chicken with Autumn Root Vegetables and Quinoa

Roasted Chicken with Autumn Root Vegetables and Quinoa
A hearty and balanced dinner featuring roasted chicken, seasonal root vegetables, and quinoa.
Roasted Chicken with Autumn Root Vegetables and Quinoa
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     quinoa
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 3
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Roasted Chicken with Autumn Root Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breasts with salt, pepper, thyme, and rosemary.
  3. In a roasting pan, combine chopped carrots, parsnips, and sweet potatoes with olive oil, minced garlic, salt, and pepper.
  4. Place the seasoned chicken on top of the vegetables.
  5. Roast in the oven for about 35-40 minutes until the chicken is cooked through and vegetables are tender.
  6. Meanwhile, rinse quinoa under cold water and cook according to package instructions.
  7. Once cooked, fluff quinoa with a fork and add lemon juice.
  8. Serve the roasted chicken and vegetables over a bed of quinoa.
Nutrition Per Serving 1000 g Per 100g
Energy 2200 kcal 220 kcal
Protein 150 g 15.0 g
Fibre 30 g 3.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 250 g 25.0 g
Fat 80 g 8.0 g
  • 2
    item
     chicken breast
  • 200
    g
     quinoa
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 3
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breasts with salt, pepper, thyme, and rosemary.

In a roasting pan, combine chopped carrots, parsnips, and sweet potatoes with olive oil, minced garlic, salt, and pepper.

Place the seasoned chicken on top of the vegetables.

Roast in the oven for about 35-40 minutes until the chicken is cooked through and vegetables are tender.

Meanwhile, rinse quinoa under cold water and cook according to package instructions.

Once cooked, fluff quinoa with a fork and add lemon juice.

Serve the roasted chicken and vegetables over a bed of quinoa.

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