Lemon Herb Grilled Chicken with Quinoa and Steamed Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup baby carrots
• 1 cup snap peas

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and pepper.
2. 2
   Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3
   Rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
4. 4
   Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
5. 5
   While the chicken is grilling, steam the broccoli, baby carrots, and snap peas until tender, about 5-7 minutes.
6. 6
   Serve the grilled chicken over a bed of quinoa with steamed vegetables on the side. Garnish with additional lemon zest if desired.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fats: 15g
• Fiber: 7g

💡 Cooking Tips

• Marinate the chicken longer for enhanced flavor.
• Use a meat thermometer to ensure chicken is cooked perfectly.
• Rinse quinoa well to remove its natural bitter coating.
• Prepare vegetables in advance to streamline the cooking process.