Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup baby carrots
• 1 cup snap peas

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. 2
   Place the chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3
   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 about 15 minutes or until the liquid is absorbed.
4. 4
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear.
5. 5
   While the chicken is grilling, steam the broccoli, baby carrots, and snap peas until tender, about 5-7 minutes.
6. 6
   Serve the grilled chicken over a bed of quinoa with the steamed vegetables on the side.

📊 Nutritional Information

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

💡 Cooking Tips

• Marinating the chicken for a longer period enhances the flavor and tenderness.
• Rinse quinoa thoroughly to remove its natural bitterness.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
• Prepare all ingredients before starting to cook for a smoother cooking process.
• Feel free to substitute vegetables based on your preference or seasonal availability.