Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes
• 1 tablespoon balsamic vinegar

👨‍🍳 Instructions

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

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 20g

💡 Cooking Tips

• Marinate the chicken for at least 30 minutes to infuse maximum flavor.
• Rinse quinoa thoroughly before cooking to remove its natural coating, which can be bitter.
• To ensure vegetables roast evenly, cut them into uniform sizes.
• Use a meat thermometer to check that the chicken is cooked to an internal temperature of 75°C (165°F).