Soul-Warming Honey-Lemon Herb Chicken with Quinoa and Roasted Veggies

Begin by preheating your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of honey, the juice of 2 lemons, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to create a marinade.

Place 4 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld. While the chicken marinates, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth in a medium saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Meanwhile, chop 1 red bell pepper, 1 zucchini, and 1 cup of broccoli into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper to taste, then spread them out on a baking sheet.

Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.

After marinating, heat a large skillet over medium-high heat and add the marinated chicken breasts, cooking for 6-7 minutes on each side until they are golden brown and cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing. To serve, place a generous scoop of quinoa on each plate, top with the sliced chicken, and arrange the roasted vegetables alongside.

Drizzle any remaining marinade over the top for added flavor and garnish with fresh parsley if desired.