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
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups mixed vegetables (broccoli, carrots, bell peppers)

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper to make the marinade.
2. 2
   Add the chicken breasts to the marinade and let it sit for at least 30 minutes.
3. 3
   Meanwhile, rinse quinoa under cold water and cook it in chicken broth according to package instructions.
4. 4
   Preheat the grill to medium-high heat and grill the marinated chicken for 6-7 minutes per side or until fully cooked.
5. 5
   Steam the mixed vegetables until tender-crisp.
6. 6
   Serve the grilled chicken over the quinoa with a side of steamed vegetables.

📊 Nutritional Information

• Calories: Approximately 600 kcal per serving
• Protein: 45g
• Carbohydrates: 50g
• Fat: 20g

💡 Cooking Tips

• Marinate the chicken for longer to enhance flavor.
• Rinse quinoa well to remove its natural bitterness.
• Ensure vegetables are not overcooked to retain their nutrients and color.
• Let the chicken rest for a few minutes after grilling for juicier meat.