Simple Friday Night Dinner

Lemon Herb Chicken and Vegetable Tray Bake


  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves of garlic, minced
  • 2 tbsp dried herbs (such as thyme, rosemary, and basil)
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups water
  • 1 large sweet potato, chopped into bite-sized pieces
  • 1 large bell pepper, chopped
  • 1 medium red onion, chopped


  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix together the olive oil, lemon juice, garlic, dried herbs, salt, and pepper.
  3. In a large baking tray, place the chicken breasts, sweet potato, bell pepper, and red onion. Brush the lemon herb mixture over the chicken and vegetables.
  4. Bake in the oven for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender and slightly browned.
  5. While the chicken and vegetables are baking, rinse the quinoa and place it in a medium saucepan with the 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
  6. Serve each chicken breast with a serving of quinoa and roasted vegetables. Enjoy!

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