The Laziest High-Protein Fall Dinner Will Wow Your Tastebuds!
A simple and delicious high-protein dinner recipe that requires minimal effort, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs chicken thighs
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped broccoli
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, place the chicken thighs and season with garlic powder, onion powder, salt, and pepper.
- Add the quinoa and vegetable broth to the baking dish.
- Top with chopped carrots and broccoli.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through.
- Serve warm and enjoy!
Notes
- Feel free to substitute chicken thighs with chicken breasts or tofu for a vegetarian option.
- This dish can be made ahead of time and reheated for easy meals throughout the week.
- Adjust the vegetables based on your preference or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg