Grilled Lemon Herb Chicken with Quinoa and Colorful Veggies

🥘 Ingredients

• 150g chicken breast (skinless)
• 1/2 cup cooked quinoa (about 90g)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, sliced
• 1/2 cup bell pepper, chopped (red or yellow)
• 1 tablespoon extra-virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon fresh parsley, chopped
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, mix lemon juice, olive oil, minced garlic, oregano, parsley, salt, and pepper. Add chicken breast, coat well, cover, and marinate for at least 15 minutes.
2. 2
   Meanwhile, cook the quinoa according to package instructions, set aside.
3. 3
   Heat a grill pan or nonstick skillet over medium-high heat.
4. 4
   Grill the marinated chicken breast for 5-6 minutes per side or until cooked through and golden.
5. 5
   While chicken is grilling, sauté zucchini and bell peppers in a pan with a little olive oil until slightly tender (about 5 minutes).
6. 6
   In the last 2 minutes, add cherry tomatoes to the pan and sauté until just softened.
7. 7
   Divide quinoa and veggies between plates, slice the chicken, and place on top. Garnish with extra parsley and a squeeze of lemon.

📊 Nutritional Information

• Vitamin C: 45mg
• Vitamin A: 900 IU
• Iron: 2mg
• Calcium: 49mg
• Potassium: 620mg
• Dietary Fiber: 5g

💡 Cooking Tips

• Letting the chicken marinate longer (up to 1 hour) can intensify flavors without extra calories.
• For best results, ensure your grill or pan is hot before adding the chicken for beautiful sear marks.
• Swap out quinoa for brown rice if preferred, but adjust macros accordingly.
• Taste and adjust seasoning before serving for perfect flavor balance.
• Always ensure chicken reaches an internal temperature of 75°C (165°F) to guarantee safety.