Rosemary Lemon Baked Chicken Breast with Quinoa and Kale
Looking for a hassle-free yet elegant dish for your next family meal? This Rosemary Lemon Baked Chicken Breast with Quinoa and Kale is your answer. It’s a perfect balance of flavors and textures, making it one of those healthy chicken recipes that you’ll want to make again and again. Not only does it shine as a weeknight dinner idea, but it also brings a touch of sophistication to your table.
Imagine succulent chicken, infused with the fresh essence of rosemary and zesty lemon, paired with nutrient-packed quinoa and vibrant kale. This dish is not just about taste; it’s a great option among easy dinner recipes, ensuring you can whip up something impressive without spending hours in the kitchen.
A Flavorful and Nutritious Chicken Dinner

This dish features juicy baked chicken breast, seasoned with rosemary and lemon, served alongside fluffy quinoa and sautéed kale. The combination is light yet filling, making it ideal for health-conscious diners. Each bite offers a delightful symphony of flavors, making it one of the top chicken dinner ideas for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, juiced and zested
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- 4 cups kale, chopped and stems removed
- 1 tablespoon lemon juice (for kale)
- 1 tablespoon olive oil (for kale)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: In a small bowl, mix olive oil, chopped rosemary, lemon juice, lemon zest, garlic powder, salt, and pepper. Place the chicken breasts in a baking dish and coat them with the mixture.
- Bake the Chicken: Bake the chicken in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- Cook the Quinoa: While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Sauté the Kale: In a large skillet, heat olive oil over medium heat. Add the chopped kale and sauté for about 5 minutes until wilted. Stir in lemon juice, and season with salt and pepper to taste.
- Serve: To plate, serve a portion of quinoa topped with the sautéed kale and a baked chicken breast. Drizzle any remaining lemon and rosemary mixture over the chicken for added flavor.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 35g
- Carbohydrates: 30g