FROM THE CLR SYNC KITCHEN / dinner
Herby chicken & lemon quinoa
One pan, a fluffy grain, and plenty of green.
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The ingredients
No US major allergen is intentionally listed in this base recipe. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat the oven to 425°F. Wash produce; keep raw chicken and its utensils separate from ready-to-eat food.
- 02
Cook rinsed quinoa according to its package using water.
- 03
Place chicken and sliced zucchini on a sheet pan. Add olive oil and lemon zest. Roast until the thickest part of the chicken reaches 165°F on a food thermometer.
- 04
Rest chicken for 3 minutes, then slice. Toss quinoa with lemon juice and parsley; serve with zucchini and chicken.
Fold the herbs into the quinoa just before serving.
Make tomorrow easier
Cook quinoa ahead; refrigerate promptly. Cook chicken fully before storage. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
A protein source, a whole-grain alternative and vegetables make portions visible. The selected pattern guides ingredients; your medical context guides individual targets.
Educational recipe concept. Portions are not a complete daily nutrient prescription. No medical or creator review is implied.