Lemon Chicken with Rice and Quinoa

Put your oven to good use with this quick and tasty recipe of lemon chicken with asparagus, tomatoes, rice and quinoa! For more color, top with chives.

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Cooking time PREP TIME 10 minutes
Cooking time COOK TIME 35 mins
Servings SERVES 6
Ready in TOTAL TIME 45 mins
Cooking time
PREP TIME 10 minutes
Cooking time
COOK TIME 35 mins
Ready in
TOTAL TIME 45 mins


  • 2 bags Minute® Rice & Quinoa
  • 1/4 cup olive oil, divided
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp lemon zest
  • 3/4 tsp salt, divided
  • 3/4 tsp pepper, divided
  • 1 1/2 lb boneless, skinless chicken breasts (about 2-3)
  • 12 lemon slices, each about 1/8-inch thick
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 2 cups cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp finely chopped fresh chives


  • Enjoy this Mediterranean-inspired baked Lemon Chicken recipe with asparagus, garlic, cherry tomatoes and Minute® Rice & Quinoa.

    Step 1

  • Preheat oven to 425 ̊F. Prepare rice & quinoa according to package directions.

    Step 2

  • Meanwhile, stir together 2 tablespoons olive oil, mustard, lemon juice, thyme, lemon zest and 1/2 teaspoon each salt and pepper. Spread mixture over each chicken breast. Arrange 2 lemon slices on top of each breast. Place on a large, parchment paper–lined baking sheet.

    Step 3

  • Toss together asparagus, cherry tomatoes, garlic and remaining olive oil, salt and pepper; set aside.

    Step 4

  • Bake chicken for 20-25 minutes. Add asparagus mixture to baking sheet. Bake for 8 to 10 minutes, or until chicken is golden brown and cooked through, asparagus is tender and tomatoes start to blister.

    Step 5

  • Stir asparagus mixture into rice and quinoa. Slice chicken breasts and serve with rice and quinoa. Sprinkle with chives.

    Step 6

  • Top dish with pan drippings, if desired.

    Recipe Tips

    Substitute green beans for asparagus if desired.

    To give this dish more of a Mediterranean taste, toss in some pitted green olives.


Lemon Chicken Goodness

In just about 45 minutes you can prepare a zesty lemon chicken bake with vegetables combined with hearty rice and quinoa! This seasoned chicken with fresh lemon is baked to perfection. Combined with savory vegetables like asparagus and juicy tomatoes, this dish has flavor in every bite. Not to mention, served with rice and quinoa, you’ll have a tasty, filling and satisfying meal for lunch or dinner any day of the week.

Prep Talk

This recipe is a perfect meal prep idea! Make it on a Sunday afternoon and take it with you throughout the week. Don’t forget to make yourself a grab-and-go dessert as well like our Coconut Pineapple Clusters.

Chop and prep your vegetables ahead of time and have them ready to go when it’s time to bake. You can tackle that while you get your quick rice and quinoa started on the stove-top.

Feel free to buy your chicken fresh or frozen and thaw it out whenever you need it. Use 2 or 3 chicken breasts depending on how many people you need to feed or how many meals you want to prep.

If you need a few simple options to accompany this recipe throughout the week, make sure to take a look at our meal prep for beginner’s guide including ideas like a microwave Pork Fried Rice with Egg. If you are looking for a vegetarian option tonight try our: cheesy broccoli chicken rice.

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