Zesty Lemon Herb Chicken with Roasted Veggie Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, uncooked
• 2 cups chicken broth
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 15oz can canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   2. In a bowl, combine the cubed chicken, lemon juice, parsley, thyme, garlic powder, salt, and pepper. Mix well to coat the chicken.