Grilled Lemon-Herb Chicken with Quinoa & Roasted Veggies

🥘 Ingredients

• 150g skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 lemon (zest & juice)
• 80g dry quinoa
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat your oven to 210°C (410°F).
2. 2
   Toss zucchini, bell pepper, red onion, and broccoli with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway.
3. 3
   While veggies roast, mix the chicken with the remaining olive oil, oregano, basil, garlic powder, lemon zest, and lemon juice. Season with salt and pepper and let marinate for 10 minutes.
4. 4
   Meanwhile, rinse quinoa and cook according to package instructions (typically simmer in double the amount of water for about 15 minutes, until water is absorbed). Fluff with a fork when done.
5. 5
   Heat a grill pan over medium-high heat. Grill marinated chicken breast for 5-6 minutes on each side or until cooked through and internal temperature reaches 75°C (165°F). Let rest 2 minutes, then slice.
6. 6
   To assemble, plate quinoa with roasted veggies and top with sliced chicken. Garnish with fresh parsley if desired and an extra squeeze of lemon.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 90mg
• Vitamin B6: 0.7mg
• Calcium: 85mg
• Iron: 3mg
• Magnesium: 55mg
• Potassium: 900mg

💡 Cooking Tips

• Marinate the chicken earlier in the day and keep refrigerated for deeper flavor.
• For even quicker prep, use pre-chopped veggies or grill all components together.
• Don’t overcook chicken – use a thermometer for perfectly juicy results.
• Swap in other colorful vegetables to keep things interesting and maximize nutrients.