Grilled Herb Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 180g skinless chicken breast
• 60g dry quinoa
• 80g broccoli florets
• 70g red bell pepper, sliced
• 60g zucchini, sliced
• 15g olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedge for serving
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 220°C (428°F) and heat a grill pan over medium-high heat.
2. 2
   In a bowl, mix olive oil, garlic, oregano, thyme, paprika, salt, and pepper. Brush half the mixture on the chicken breast, and toss the vegetables with the remaining half.
3. 3
   Cook quinoa according to package instructions.
4. 4
   Place broccoli, bell pepper, and zucchini on a baking sheet. Roast in the oven for 15-18 minutes until tender and slightly browned.
5. 5
   Grill the marinated chicken breast for 5-6 minutes on each side, or until internal temperature reaches 75°C (165°F).
6. 6
   Plate the cooked quinoa, top with roasted vegetables, and slice the grilled chicken over them.
7. 7
   Garnish with fresh parsley and a squeeze of lemon before serving.

📊 Nutritional Information

• Vitamin C: 75mg (over 80% DV)
• Iron: 3mg (17% DV)
• Calcium: 65mg (6% DV)
• Dietary Fiber: 7g
• Potassium: 830mg
• Magnesium: 90mg
• Vitamin A: 1400 IU
• Vitamin B6: 0.7mg

💡 Cooking Tips

• Let the chicken rest for 2 minutes after grilling to lock in juices.
• Cut vegetables evenly to ensure even roasting.
• Use a food thermometer to confirm chicken is thoroughly cooked.
• For extra flavor, marinate the chicken for up to 2 hours before cooking.
• Quinoa can be rinsed before cooking to reduce bitterness.