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 the dish with chives just before serving.
Ingredients
- 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 3-5)
- 10 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
Categories
Instructions
The whole family will love 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 and quinoa according to package directions.
Step 2
Meanwhile, whisk together 2 tablespoons olive oil, mustard, lemon juice, thyme, lemon zest and 1/2 teaspoon each salt and pepper. Spread mixture over each chicken breasts. Arrange 2 lemon slices on top of each breast. Place chicken 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 one side of baking sheet. Bake for 8-10 minutes, or until chicken is golden brown and cooked through, asparagus is tender and tomatoes start to blister.
Step 5
Remove chicken to a cutting board. 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 Mediterranean flavor, toss in some pitted green olives.
Categories
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 asparagus and juicy tomatoes, this dish has flavor in every bite. Served with rice and quinoa, this tasty dish makes a 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 the number of 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. It includes plenty of delicious dishes, such as our Microwave Egg Fried Rice. If you are looking for a crowd-pleasing option to make tonight, try our Cheesy Chicken and Rice Recipe with Broccoli.
