Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup green beans

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, dried oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. 2
   Rinse the quinoa under cold water. In a saucepan, bring 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.
3. 3
   Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes per side or until cooked through.
4. 4
   Steam the broccoli, carrots, and green beans until tender, about 5-7 minutes.
5. 5
   Serve the grilled chicken alongside the quinoa and steamed vegetables. Garnish with additional lemon slices if desired.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 50g
• Fats: 15g
• Fiber: 8g
• Sugar: 5g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken overnight for more intense flavor.
• Rinse quinoa thoroughly to remove its natural bitterness.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (75°C).
• Keep an eye on the vegetables while steaming to maintain their vibrant color and crunch.