Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 3 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 water or low-sodium chicken broth
• 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, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper.
2. 2
   Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated and refrigerate for at least 30 minutes or up to 4 hours.
3. 3
   Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
4. 4
   While the chicken is grilling, combine the rinsed 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 the quinoa is cooked and fluffy.
5. 5
   Steam the broccoli, baby carrots, and red bell pepper until tender, about 5-7 minutes.
6. 6
   Slice the grilled chicken and serve it over a bed of quinoa alongside the steamed vegetables. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 7g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken for longer to enhance flavor and tenderness.
• Ensure quinoa is rinsed thoroughly before cooking to remove any bitterness.
• Steam vegetables just until tender to preserve their nutrients and vibrant colors.
• Use a meat thermometer to check the chicken's internal temperature for perfect doneness.
• Prepare the quinoa and vegetables while the chicken is marinating to save time.