Lemon Chicken with Rice and Quinoa

Prep Time:

10 minutes

Total Time:

20 minutes

Serves:

6

 Pin this Recipe
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

 Save as Favorite
 Print this Recipe

Unlock Your Shopping List!

Sign Up

Loading Google Auth Interface

Or

Have an Account?

Ingredients

Save, Print, and Email Ingredients

Click below to save, print, and email ingredients from your shopping list.

Instructions

Tap or click steps to mark as complete

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

  • Meanwhile, stir together 2 tablespoons olive oil, mustard, lemon zest, lemon juice, thyme 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 large parchment paper–lined baking sheet.

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

  • 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.

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

  • Top rice & quinoa with pan drippings, if desired.


Recipe Tips

Tip: Alternatively, use mozzarella pearls or cubed fresh mozzarella for mozzarella mini balls if desired.

Tags

Chicken
American
Dinner
Whole Grain
31-45 Minutes
Instant
Quinoa
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

Reviews

Write a Review
Write Reviews & Rate Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes