Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 red bell pepper, sliced
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
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, combine quinoa and water (or chicken broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
5. 5
   Steam the broccoli, carrot, and red bell pepper until tender, about 5-7 minutes.
6. 6
   Slice the grilled chicken and serve it over a bed of quinoa with the steamed vegetables on the side.
7. 7
   Garnish with fresh parsley if desired and serve immediately.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fiber: 8g
• Fat: 15g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken for longer to enhance the flavor.
• Ensure quinoa is well-rinsed to remove its natural bitterness.
• Use a meat thermometer to check the chicken's internal temperature for perfect doneness.
• Prepare vegetables in uniform sizes for even steaming.
• Customize the vegetables based on your preference or seasonal availability.