Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. 2
   Rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
3. 3
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and juices run clear.
4. 4
   While the chicken is grilling, steam the broccoli, baby carrots, and red bell pepper until tender, about 5-7 minutes.
5. 5
   Slice the grilled chicken and serve over a bed of quinoa with the steamed vegetables on the side. Garnish with fresh parsley and a wedge of lemon if desired.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 8g
• Sugar: 7g
• Sodium: 400mg

💡 Cooking Tips

• Marinating the chicken for at least 30 minutes enhances the flavor and keeps it tender.
• Rinsing quinoa before cooking removes its natural bitter coating called saponin.
• To ensure even cooking, let the chicken rest for a few minutes after grilling before slicing.
• Use a steamer basket to retain the nutrients and vibrant colors of the vegetables.
• For added flavor, sprinkle a little extra lemon zest over the finished dish.