Grilled Herb Chicken with Steamed Veggies & Quinoa

🥘 Ingredients

• 150g skinless chicken breast
• 1/2 cup (90g) dry quinoa
• 1 cup broccoli florets
• 1/2 cup carrot slices
• 1/2 cup zucchini slices
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Rinse quinoa under cold water, then cook in 1 cup water until fluffy (about 15 minutes). Set aside.
2. 2
   In a small bowl, mix olive oil, garlic, Italian herbs, paprika, salt, black pepper, and lemon juice.
3. 3
   Rub the chicken breast with half of the herb mixture. Let marinate for 10 minutes if time permits.
4. 4
   Grill chicken on medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear.
5. 5
   Steam broccoli, carrots, and zucchini until just tender, about 5-6 minutes.
6. 6
   Toss steamed vegetables with the remaining herb mixture.
7. 7
   Serve sliced grilled chicken over a bed of quinoa with the herbed vegetables on the side.
8. 8
   Garnish with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 68mg
• Vitamin A: 720 IU
• Calcium: 65mg
• Iron: 2.2mg
• Potassium: 700mg
• Magnesium: 72mg

💡 Cooking Tips

• Letting the chicken marinate for longer boosts the flavor without extra calories.
• Don’t overcook the vegetables—keep them vibrant and slightly crisp for the best taste and nutrients.
• You can batch-cook quinoa to save time for future healthy meals.
• Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.