Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 200g boneless, skinless chicken breast
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup quinoa
• 1 cup water or low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 tablespoon fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper. Add the chicken breast and marinate for at least 30 minutes.
2. 2
   Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked.
3. 3
   While the chicken is grilling, rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. 4
   Steam the broccoli and carrots until tender, about 5-7 minutes.
5. 5
   Slice the grilled chicken and serve over the cooked quinoa with steamed vegetables. Garnish with chopped parsley.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 40g
• Carbohydrates: 40g
• Fats: 12g
• Fiber: 8g

💡 Cooking Tips

• Marinating the chicken not only adds flavor but also helps keep it tender and juicy.
• Ensure quinoa is thoroughly rinsed to remove its natural bitter coating, saponin.
• Use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (165°F) for safety.