Herb-Grilled Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 200g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup water or low-sodium chicken broth
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of half a lemon

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   In a small bowl, mix olive oil, dried oregano, dried thyme, salt, and pepper. Coat the chicken breasts with the mixture.
3. 3
   Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F). Squeeze lemon juice over the chicken once off the grill.
4. 4
   Meanwhile, rinse the quinoa under cold water. In a saucepan, bring water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
5. 5
   Preheat the oven to 200°C (400°F). Place the sliced zucchini, chopped red bell pepper, and sliced carrot on a baking sheet. Drizzle with a tablespoon of olive oil, and season with salt and pepper. Toss to combine.
6. 6
   Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
7. 7
   Serve the grilled chicken alongside the quinoa and roasted vegetables. Enjoy your healthy and delicious meal!

📊 Nutritional Information

• Calories: 550 kcal
• Protein: forty grams
• Carbohydrates: forty grams
• Fats: fifteen grams
• Fiber: eight grams
• Sodium: 400 mg

💡 Cooking Tips

• Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• Chop vegetables into uniform sizes to ensure even roasting.
• Use a meat thermometer to check the chicken's internal temperature for perfect doneness.
• For added flavor, garnish with fresh herbs like parsley or cilantro before serving.