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 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups mixed vegetables (e.g., broccoli, carrots, bell peppers)

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper to make the marinade.
2. 2
   Place the chicken breasts in the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes.
3. 3
   Rinse quinoa under cold water. In a saucepan, bring 2 cups of water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
4. 4
   Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and juices run clear.
5. 5
   While the chicken is grilling, steam the mixed vegetables until tender, about 5-7 minutes.
6. 6
   Slice the grilled chicken and serve over the quinoa with a side of steamed vegetables.

📊 Nutritional Information

• Vitamin C: 50% DV
• Fiber: 6g
• Iron: 10% DV

💡 Cooking Tips

• For extra flavor, marinate the chicken overnight.
• Ensure quinoa is rinsed properly to remove its natural bitter coating.
• If you don’t have a grill, you can use a grill pan or bake the chicken in the oven at 375°F (190°C) for 20-25 minutes.