Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   In a small bowl, mix olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
3. 3
   Marinate the chicken breasts in the mixture for at least 15 minutes.
4. 4
   In the meantime, rinse quinoa under cold water.
5. 5
   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.
6. 6
   Toss the zucchini and bell peppers with a little olive oil, salt, and pepper. Spread them on a baking sheet.
7. 7
   Roast the vegetables in the oven at 200°C (400°F) for about 20 minutes, stirring halfway through.
8. 8
   Grill the chicken for 6-7 minutes on each side or until fully cooked.
9. 9
   Serve the grilled chicken over a bed of quinoa and roasted vegetables. Garnish with fresh parsley.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fats: 15g
• Fiber: 8g
• Sugar: 6g
• Sodium: 300mg

💡 Cooking Tips

• Ensure the chicken is marinated for at least 15 minutes to enhance flavor and tenderness.
• Rinse quinoa thoroughly to remove its natural bitter coating, saponin.
• Cut vegetables into uniform sizes for even roasting.
• Use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (165°F).
• Let the chicken rest for a few minutes after grilling to retain its juices.