Grilled Lemon Herb Chicken with Quinoa & Steamed Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried oregano
• 60g quinoa (dry weight)
• 100g broccoli florets
• 60g carrot, sliced
• 50g bell pepper, sliced
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, oregano, salt, and pepper.
2. 2
   Add chicken breast to the marinade, coat well, and refrigerate for at least 20 minutes.
3. 3
   Meanwhile, rinse quinoa under cold water, then cook according to package instructions.
4. 4
   Steam broccoli, carrot, and bell pepper for 5-7 minutes until tender-crisp.
5. 5
   Preheat a grill pan over medium heat. Grill marinated chicken 6-7 minutes per side, until cooked through.
6. 6
   Slice chicken and serve atop cooked quinoa with steamed vegetables on the side. Garnish with extra parsley if desired.

📊 Nutritional Information

• Vitamin C: 38 mg (42% DV)
• Iron: 2.4 mg (17% DV)
• Fiber: 5 g
• Calcium: 52 mg (4% DV)
• Potassium: 650 mg (14% DV)
• Vitamin A: 3100 IU (62% DV)

💡 Cooking Tips

• Marinate the chicken for as long as possible (up to overnight) for enhanced flavor.
• Cut vegetables in even sizes to ensure they steam evenly.
• To save time, cook the quinoa and steam the veggies while the chicken marinates.
• Use a meat thermometer to ensure the chicken reaches 75°C (165°F) internally.
• For added zest, squeeze a bit of fresh lemon over everything just before serving.