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 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup bell pepper strips

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, dried oregano, salt, and pepper.
2. 2
   Place the chicken breasts in the marinade and let them sit for at least 30 minutes in the refrigerator.
3. 3
   Rinse the quinoa under cold water. In a saucepan, bring water or chicken broth to a boil.
4. 4
   Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
5. 5
   Preheat the grill or a grill pan over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until fully cooked.
6. 6
   While the chicken is grilling, steam the broccoli, carrots, and bell peppers until tender, about 5-7 minutes.
7. 7
   Serve the grilled chicken alongside the quinoa and steamed vegetables. Garnish with additional lemon wedges if desired.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fats: 12g
• Fiber: 7g
• Sodium: 300mg

💡 Cooking Tips

• Marinate the chicken longer for enhanced flavor.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Rinse quinoa thoroughly to remove its natural bitter coating, called saponin.
• Prepare all ingredients beforehand to streamline the cooking process.
• Customize steamed vegetables based on your preference or seasonal availability.