Herb-Grilled Lemon Chicken with Quinoa & Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup quinoa (uncooked)
• 1/2 zucchini, sliced
• 1/2 red bell pepper, diced
• 1/2 cup broccoli florets
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 lemon, zested & juiced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. Cook according to package directions (generally 1 part quinoa to 2 parts water), set aside and fluff with a fork.
2. 2
   In a small bowl, mix olive oil, minced garlic, half the lemon zest and juice, oregano, thyme, salt, and pepper.
3. 3
   Marinate chicken breast in half of the lemon-herb mixture for at least 10 minutes.
4. 4
   Heat a grill pan over medium heat. Grill chicken breast for 5-6 minutes per side, or until fully cooked.
5. 5
   Toss zucchini, red bell pepper, and broccoli in the remaining lemon-herb mixture. Sauté or grill veggies until just tender.
6. 6
   Slice the chicken breast. Serve alongside quinoa and veggies. Garnish with fresh parsley and a squeeze of lemon if desired.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 85mg
• Iron: 3mg
• Vitamin A: 1100 IU
• Calcium: 65mg
• Potassium: 670mg
• Magnesium: 75mg

💡 Cooking Tips

• For extra juiciness, cover the chicken after grilling and let it rest for 3-5 minutes before slicing.
• Use a meat thermometer—chicken is best at 74°C/165°F internal temperature.
• To save time, prep veggies and marinate the chicken in advance.
• Be careful not to overcook the chicken, as it can dry out quickly at lower fat content.