Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup baby carrots
• 1 red bell pepper, sliced

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3
   Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked and juices run clear.
4. 4
   Meanwhile, in a saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
5. 5
   Steam the broccoli, baby carrots, and red bell pepper until tender, about 5-7 minutes.
6. 6
   Serve the grilled chicken over a bed of quinoa with steamed vegetables on the side. Garnish with extra lemon zest if desired.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 50g
• Fats: 15g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Ensure the chicken is marinated long enough to absorb the flavors deeply.
• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• Use a steamer basket to maintain the nutrients and color of the vegetables.
• Let the grilled chicken rest for a few minutes before slicing to retain its juices.
• For added flavor, sprinkle chopped fresh parsley over the finished dish.