My mother-in-law usually eats lightly, but she really enjoyed this meal

### For the Quinoa:

* 1 cup quinoa (rinsed)
* 2 cups low-sodium chicken or vegetable broth
* Pinch of salt

### For the Roasted Veggies:

* 1 zucchini, sliced
* 1 bell pepper, chopped
* 1 red onion, sliced
* 1 cup cherry tomatoes
* 1 tbsp olive oil
* Salt, pepper, and a sprinkle of dried thyme

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## 👩‍🍳 Instructions

### 1. **Marinate the Chicken**

In a bowl, whisk together olive oil, lemon juice, zest, garlic, and herbs. Add the chicken breasts and coat well. Let marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

### 2. **Cook the Quinoa**

In a medium pot, bring broth to a boil. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and the liquid is absorbed. Set aside.

### 3. **Roast the Vegetables**

Preheat oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.

### 4. **Cook the Chicken**

Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until fully cooked and golden. Let rest for a few minutes before slicing.

### 5. **Assemble the Meal**

Serve sliced chicken over a bed of quinoa, surrounded by roasted veggies. Drizzle with any leftover lemon marinade or top with chopped parsley for a fresh finish.

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## 💬 The Verdict

When I served this dish to my mother-in-law, I expected the usual: a polite smile, a few small bites, and maybe a compliment out of courtesy. Instead, she finished her plate with genuine enthusiasm and even said, **“This is exactly how I like to eat — light, but full of flavor.”**

She even took home leftovers.

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## 💡 Why It Works

* **Light, lean protein** that’s easy to digest
* **Bright lemon flavor** that lifts the dish without heavy sauces
* **Vegetables roasted to perfection** for natural sweetness and texture
* **Quinoa** adds a satisfying, nutty base with a boost of nutrition

This is the kind of recipe that’s healthy enough for everyday meals, but elegant enough to serve guests — even the selective ones.

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## 🧠 Final Thoughts

Whether you’re cooking for a light eater, someone on a health kick, or just want a meal that makes you feel good without feeling stuffed, this **lemon herb chicken with quinoa and roasted veggies** is a winner.

Sometimes, the simplest meals are the ones that make the biggest impression — especially when they win over your toughest critic. 😉

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