Grilled Lemon Herb Chicken with Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 red bell pepper, sliced
• 1/2 cup quinoa
• 1 cup water

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3
   Rinse the quinoa under cold water. In a saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork.
4. 4
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and no longer pink inside.
5. 5
   While the chicken is grilling, steam the broccoli, carrots, and red bell pepper until tender, approximately 5-7 minutes.
6. 6
   Serve the grilled chicken alongside the steamed vegetables and a portion of quinoa. Garnish with additional lemon slices if desired.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 15g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken overnight for enhanced flavor.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Prepare the quinoa in advance to save time during meal preparation.
• If you don't have a grill, use a stovetop grill pan or bake the chicken in the oven at 375°F (190°C) for 25-30 minutes.
• Cut vegetables into uniform sizes to ensure even steaming.