Herb-Grilled Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 cup broccoli florets
• 1 cup carrot slices
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, minced garlic, dried oregano, dried thyme, lemon juice, salt, and pepper.
2. 2
   Marinate the chicken breasts in the mixture for at least 30 minutes in the refrigerator.
3. 3
   Rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
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.
5. 5
   While the chicken is grilling, steam the broccoli and carrots until tender, about 5-7 minutes.
6. 6
   Serve the grilled chicken over a bed of quinoa with steamed vegetables on the side.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fats: 15g

💡 Cooking Tips

• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Soaking the quinoa before cooking can enhance its texture and reduce bitterness.
• Use a meat thermometer to accurately check the doneness of the chicken.
• Feel free to customize the vegetables based on your preference or seasonal availability.