Grilled Lemon Herb Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 180g boneless skinless chicken breast
• 2 teaspoons olive oil
• 1 lemon (zest and juice)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 75g uncooked quinoa
• 200g mixed bell peppers (red, yellow, green), chopped
• 100g zucchini, sliced
• 100g cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. 2
   Marinate the chicken breast in the mixture for at least 15 minutes (or up to 2 hours for stronger flavor).
3. 3
   Preheat oven to 200°C (400°F). Arrange bell peppers, zucchini, and cherry tomatoes on a baking sheet. Toss with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway through.
4. 4
   While vegetables roast, rinse quinoa under cold water and cook according to package instructions.
5. 5
   Heat a grill pan over medium-high heat. Grill chicken breast for 5-6 minutes each side, or until fully cooked and juices run clear.
6. 6
   Serve grilled chicken sliced over quinoa, with roasted veggies on the side. Sprinkle with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 8g
• Vitamin C: 120mg
• Iron: 4mg
• Calcium: 55mg
• Potassium: 900mg
• Vitamin A: 1800 IU
• Magnesium: 90mg
• Sodium: 240mg

💡 Cooking Tips

• Marinating the chicken longer will result in even juicier, more flavorful meat.
• For perfectly cooked quinoa, use a 1:2 ratio of quinoa to water, and let it rest with the lid on after cooking.
• Cut all vegetables to similar size for even roasting.
• Let chicken rest for 5 minutes before slicing to keep it moist.