Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 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 red onion, quartered
• 1 tablespoon balsamic vinegar

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. 2
   Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked.
3. 3
   Meanwhile, rinse the quinoa under cold water. In a saucepan, bring water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
4. 4
   Preheat the oven to 400°F (200°C). Place the chopped vegetables on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
5. 5
   Slice the grilled chicken and serve alongside quinoa and roasted vegetables.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 18g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken longer for enhanced flavor.
• Ensure quinoa is well-rinsed to remove any bitterness.
• Cut vegetables into uniform sizes for even roasting.
• Use a meat thermometer to check the chicken's internal temperature reaches 165°F (74°C).
• Prepare quinoa in advance to save time during meal prep.