Chicken Harvest Dinner -

Chicken Harvest Dinner

A fresh and flavorful farm-to-table dinner featuring locally sourced ingredients to create a wholesome and nourishing meal. This recipe highlights the best of seasonal produce and proteins, perfect for a delicious and satisfying dining experience.

Print Recipe

Prep Time 15

Cook Time 30

Course Main Course

Cuisine American

Servings

Calories 578 kcal

Ingredients

For the Main Dish:

2 boneless (pasture-raised chicken breasts 450g / 1 lb)
1 tbsp 15ml olive oil
1 tsp 5g sea salt
½ tsp 2g black pepper
1 tsp 2g fresh thyme leaves
½ tsp 1g smoked paprika

For the Roasted Vegetables:

2 medium heirloom carrots (sliced)
1 zucchini (sliced)
1 bell pepper (diced)
1 cup 150g cherry tomatoes, halved
1 tbsp 15ml balsamic vinegar
1 tbsp 15ml olive oil
½ tsp 2g sea salt
¼ tsp 1g black pepper

For the Herb Quinoa:

1 cup 180g organic quinoa, rinsed
2 cups 480ml vegetable broth
1 tbsp 15g fresh parsley, chopped
1 tbsp 15g fresh basil, chopped
1 tbsp 15ml lemon juice

Instructions

Step 1: Prepare the Ingredients

Preheat oven to 400°F (200°C).
Season chicken breasts with olive oil, salt, pepper, thyme, and smoked paprika.
Toss all vegetables with balsamic vinegar, olive oil, salt, and pepper in a bowl.

Step 2: Cook the Chicken and Vegetables

Place chicken on a baking sheet lined with parchment paper.
Arrange vegetables around the chicken.
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 3: Cook the Herb Quinoa

In a medium saucepan, bring vegetable broth to a boil.
Stir in quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until liquid is absorbed.
Fluff with a fork and stir in parsley, basil, and lemon juice.

Step 4: Assemble and Serve

Slice the roasted chicken.
Serve with herb quinoa and roasted vegetables.
Garnish with fresh herbs and enjoy!

Nutrition