Baked Chicken with Roasted Root Vegetables and Quinoa Recipe

Looking for a healthy and delicious meal idea? Look no further than this recipe for baked chicken with roasted root vegetables and quinoa. Packed with protein and fiber, this dish is perfect for a satisfying dinner or lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 sweet potato, peeled and diced
• 2 parsnips, peeled and diced
• 2 carrots, peeled and diced
• 1 red onion, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed and drained
• 2 cups water

Instructions:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss together the sweet potato, parsnips, carrots, red onion, garlic, olive oil, thyme, rosemary, salt, and pepper until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet, and bake for 25 to 30 minutes, or until tender and lightly browned.
5. While the vegetables are roasting, prepare the quinoa. In a medium saucepan, bring the quinoa and water to a boil.
6. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is tender.
7. Season the chicken breasts with salt and pepper, and place them on a separate baking sheet.
8. Bake the chicken for 20 to 25 minutes, or until cooked through.
9. To serve, divide the quinoa among 4 plates. Top each plate with a chicken breast and a generous portion of the roasted root vegetables.

This baked chicken with roasted root vegetables and quinoa recipe is perfect for anyone looking for a healthy and delicious meal. It's easy to make, packed with flavor, and sure to satisfy your hunger. Give it a try today!