Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, combine lemon juice, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. 2
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked. Remove and let rest for a few minutes before slicing.
3. 3
   Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy.
4. 4
   Preheat the oven to 400°F (200°C). Toss the sliced zucchini, bell pepper, and red onion with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through.
5. 5
   Assemble the plate with a serving of quinoa, sliced grilled chicken, and roasted vegetables. Garnish with fresh parsley or a lemon wedge if desired.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 8g
• Sodium: 600 mg

💡 Cooking Tips

• For extra flavor, exchange herbs with your favorites such as oregano or basil.
• Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
• To make quinoa fluffier, let it sit covered for 5 minutes after cooking before fluffing with a fork.
• Line the baking sheet with parchment paper for easier clean-up when roasting vegetables.
• Marinating the chicken longer can enhance the flavor even more.