Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup zucchini slices

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade and let them sit for at least 30 minutes.
3. 3
   Rinse the quinoa under cold water. In a saucepan, bring quinoa and water or broth to a boil.
4. 4
   Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and water is absorbed.
5. 5
   Preheat the grill to medium-high heat.
6. 6
   Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and no longer pink in the center.
7. 7
   While the chicken is grilling, steam the broccoli, carrots, and zucchini until tender.
8. 8
   Serve the grilled chicken alongside quinoa and steamed vegetables.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 40g
• Carbohydrates: 50g
• Fats: 18g
• Fiber: 8g

💡 Cooking Tips

• Marinate the chicken for longer to enhance flavor.
• Rinse quinoa thoroughly to remove its natural bitter coating.
• Use a meat thermometer to ensure chicken is cooked to 165°F.
• Steam vegetables just until tender to maintain their vibrant color and nutrients.