Herb-Grilled Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   In a small bowl, mix olive oil, garlic powder, dried oregano, salt, and pepper.
3. 3
   Brush the mixture evenly over the chicken breasts.
4. 4
   Place the chicken on the grill and cook for 6-7 minutes on each side or until fully cooked and juices run clear.
5. 5
   Meanwhile, rinse the quinoa under cold water.
6. 6
   In a medium saucepan, bring quinoa and water or chicken broth to a boil.
7. 7
   Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
8. 8
   Steam the broccoli, carrot, and zucchini until tender, about 5-7 minutes.
9. 9
   Serve the grilled chicken over a bed of quinoa alongside the steamed vegetables. Garnish with lemon wedges.
10. 10
    Enjoy your healthy and satisfying dinner!

📊 Nutritional Information

• Calories: 400 kcal per serving
• Protein: 35g
• Carbohydrates: 40g
• Fats: 12g
• Fiber: 7g
• Sodium: 300mg

💡 Cooking Tips

• To ensure juicy chicken, avoid overcooking by using a meat thermometer; the internal temperature should reach 165°F (74°C).
• Rinsing quinoa before cooking removes its natural bitterness and enhances the flavor.
• Feel free to vary the vegetables based on your preference or seasonal availability for added variety.
• Marinating the chicken for 30 minutes before grilling can infuse more flavor into the meat.
• Use a non-stick grill pan if you don't have an outdoor grill to prevent sticking.