Herb-Grilled Chicken with Roasted Vegetables and Quinoa

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes

👨‍🍳 Instructions

1. 1
   In a small bowl, combine olive oil, oregano, basil, garlic powder, salt, and pepper to create the marinade.
2. 2
   Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
3. 3
   Preheat the oven to 400°F (200°C). Toss the chopped vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
4. 4
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
5. 5
   Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and no longer pink inside.
6. 6
   Serve the grilled chicken alongside the roasted vegetables and quinoa.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 7g

💡 Cooking Tips

• Marinate the chicken for longer to enhance the flavor.
• Ensure quinoa is thoroughly rinsed to remove its natural bitterness.
• Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
• Feel free to substitute vegetables based on seasonal availability or personal preference.