Grilled Herb-Marinated Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 180g skinless chicken breast
• 1 cup cooked quinoa
• 1 medium zucchini, sliced
• 1 red bell pepper, diced
• 100g cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Juice of 1/2 lemon

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, garlic, oregano, basil, lemon juice, and a pinch of salt and pepper.
2. 2
   Add the chicken breast, coat well, cover, and marinate in the fridge for 20-30 minutes.
3. 3
   Preheat your oven to 200°C (400°F). Place zucchini, red bell pepper, cherry tomatoes, and red onion on a baking tray. Toss with a little olive oil, salt, and pepper.
4. 4
   Roast vegetables for 20-25 minutes or until slightly caramelized and tender.
5. 5
   While the veggies roast, heat a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until golden and cooked through.
6. 6
   Let the chicken rest for a few minutes, then slice it.
7. 7
   To serve, arrange cooked quinoa on a plate, top with roasted vegetables and grilled chicken. Garnish with parsley.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 97mg
• Vitamin A: 1200 IU
• Calcium: 55mg
• Iron: 3mg
• Potassium: 1100mg
• Magnesium: 85mg

💡 Cooking Tips

• Marinate chicken in advance for even deeper flavor—overnight if possible.
• Rest the chicken before slicing to lock in juices.
• Slice veggies uniformly for even roasting.
• If using a grill pan indoors, open a window for ventilation.