Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snap peas

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, minced garlic, olive oil, 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 and no longer pink inside.
3. 3
   While the chicken is grilling, cook the quinoa. In a medium 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
   Steam the broccoli, carrots, and snap peas until tender, about 5-7 minutes.
5. 5
   Serve the grilled chicken alongside quinoa and steamed vegetables. Garnish with a slice of lemon if desired.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 40g
• Carbohydrates: 50g
• Fats: 15g
• Fiber: 8g

💡 Cooking Tips

• Marinate the chicken overnight for even more flavor.
• Rinse quinoa thoroughly before cooking to remove any bitterness.
• Use a steamer basket to ensure vegetables remain crisp and retain nutrients.
• Let the grilled chicken rest for a few minutes before slicing to keep it juicy.