Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon (juice and zest)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup zucchini, sliced

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3
   Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear.
4. 4
   While the chicken is grilling, rinse the quinoa under cold water. In a saucepan, bring the water or chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
5. 5
   Steam the broccoli, carrots, and zucchini until tender, approximately 5-7 minutes.
6. 6
   Serve the grilled chicken alongside the quinoa and steamed vegetables. Optionally, garnish with fresh parsley or a wedge of lemon.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 15g
• Fiber: 7g
• Sodium: 300mg

💡 Cooking Tips

• Marinate the chicken for longer (up to overnight) for enhanced flavor.
• Ensure the quinoa is well-rinsed to remove its natural bitterness.
• To save time, steam the vegetables while the quinoa is cooking.
• Use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (165°F).
• Feel free to substitute vegetables based on your preference or seasonal availability.