Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups mixed vegetables (broccoli, carrots, bell peppers)

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper to create the marinade.
2. 2
   Place the chicken breasts in the marinade, ensuring they're well-coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3
   Meanwhile, cook the quinoa by bringing 2 cups of water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork.
4. 4
   Preheat the grill or a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink inside.
5. 5
   Steam the mixed vegetables until tender, about 5-7 minutes.
6. 6
   Slice the grilled chicken and serve it alongside quinoa and steamed vegetables.

📊 Nutritional Information

• Vitamin C: 60% of daily value
• Vitamin A: 50% of daily value
• Iron: 15% of daily value
• Fiber: 8 g

💡 Cooking Tips

• Ensure the chicken is fully cooked by using a meat thermometer; internal temperature should reach 165°F (75°C).
• Rinse quinoa thoroughly before cooking to remove its natural bitter coating, saponin.
• Let the chicken rest for a few minutes after grilling to retain its juices.