Grilled Lemon Herb Chicken with Quinoa & Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 cup cooked quinoa
• 1/2 red bell pepper, chopped
• 1/2 zucchini, sliced
• 1/2 cup broccoli florets
• 1 tablespoon olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper.
2. 2
   Toss bell pepper, zucchini, and broccoli with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. 3
   Roast vegetables for 20-25 minutes, stirring halfway, until golden and tender.
4. 4
   While veggies roast, whisk lemon zest, lemon juice, remaining olive oil, garlic, oregano, thyme, salt, and pepper in a small bowl.
5. 5
   Pound chicken breast lightly to an even thickness. Rub with half the lemon herb mixture.
6. 6
   Heat a grill pan over medium-high heat. Grill chicken for 4-5 minutes per side or until cooked through. Remove and let rest for 3 minutes.
7. 7
   Toss cooked quinoa with the remaining lemon herb mixture.
8. 8
   Slice chicken and serve over quinoa, topped with roasted veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin A: 36% DV
• Vitamin C: 85% DV
• Calcium: 6% DV
• Iron: 15% DV
• Magnesium: 20% DV
• Potassium: 900mg

💡 Cooking Tips

• Marinate chicken for 15 minutes for extra flavor.
• Ensure chicken is not overcooked to keep it juicy.
• Cut veggies evenly to ensure even roasting.
• Let the chicken rest after grilling for juicier results.
• Taste quinoa and adjust lemon and seasoning as desired.