Herbed Grilled Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 150g chicken breast
• 1/2 cup quinoa
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   In a bowl, toss the broccoli, carrots, and red bell pepper with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. 3
   While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
4. 4
   Season the chicken breast with salt, pepper, dried oregano, and dried thyme.
5. 5
   Heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear.
6. 6
   Once cooked, let the chicken rest for a few minutes before slicing.
7. 7
   In a large serving bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
8. 8
   Drizzle with lemon juice and garnish with fresh parsley.
9. 9
   Serve warm and enjoy your nutritious meal!

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 15g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Ensure the quinoa is thoroughly rinsed to remove its natural bitterness before cooking.
• Let the grilled chicken rest for a few minutes after cooking to retain its juices and keep it tender.
• Feel free to customize the roasted vegetables with your favorites, such as zucchini or sweet potatoes, for added variety.