Herb-Grilled Chicken with Quinoa and Steamed Broccoli

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, garlic powder, oregano, thyme, salt, and pepper.
2. 2
   Place the chicken breasts in a resealable plastic bag or shallow dish and pour the herb mixture over them. Marinate for at least 30 minutes in the refrigerator.
3. 3
   Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4. 4
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
5. 5
   While the chicken is grilling, steam the broccoli florets until they are tender-crisp, about 5-7 minutes.
6. 6
   Serve the grilled chicken alongside the quinoa and steamed broccoli. Garnish with lemon wedges for an added burst of freshness.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 20g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Ensure the chicken is evenly coated with the herb mixture for maximum flavor.
• Rinse quinoa thoroughly to remove its natural bitterness.
• Use a meat thermometer to accurately check the chicken's doneness.
• For added flavor, squeeze fresh lemon juice over the broccoli before serving.
• Prep all ingredients beforehand to streamline the cooking process.