Grilled Lemon Herb Chicken with Quinoa & Greens

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 70g quinoa, uncooked
• 150g mixed baby greens (spinach, arugula, romaine)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
2. 2
   Coat the chicken breast in the marinade and let it sit for 10 minutes.
3. 3
   Meanwhile, rinse quinoa thoroughly and cook according to package instructions.
4. 4
   Grill the marinated chicken breast on medium-high heat for 6-7 minutes per side, or until cooked through (internal temp 75°C/165°F).
5. 5
   In a large bowl, toss baby greens with cherry tomatoes and cucumber.
6. 6
   When quinoa is done, fluff with fork and let cool for 2 minutes.
7. 7
   Slice the grilled chicken.
8. 8
   Plate the quinoa, top with greens, and arrange chicken slices on top. Drizzle with any leftover lemon marinade if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 38mg (42% DV)
• Iron: 4mg (22% DV)
• Calcium: 92mg (7% DV)
• Potassium: 650mg (14% DV)
• Magnesium: 83mg (20% DV)
• Vitamin A: 2900 IU (58% DV)

💡 Cooking Tips

• For extra juicy chicken, avoid overcooking and let it rest for 2 minutes before slicing.
• Use pre-washed greens to save time.
• Cook quinoa in vegetable broth for more flavor.
• Adjust the garlic and lemon to your spice and tang preference.