Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 tablespoon olive oil
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
3. 3
   Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and juices run clear.
4. 4
   While the chicken is grilling, rinse the quinoa under cold water. In a medium saucepan, bring quinoa and water or chicken broth to a boil.
5. 5
   Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork.
6. 6
   Preheat the oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper, zucchini, and carrot with olive oil, salt, and pepper.
7. 7
   Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
8. 8
   Serve the grilled chicken over a bed of quinoa, accompanied by the roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 15g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken for longer to enhance flavor and tenderness.
• Rinse quinoa thoroughly to remove its natural bitterness.
• Cut vegetables into uniform sizes to ensure even roasting.
• Use a meat thermometer to ensure chicken is cooked to 75°C (165°F).
• Prepare all ingredients beforehand to streamline the cooking process.