Lemon Herb Grilled Chicken with Quinoa and Steamed Broccoli

🥘 Ingredients

• 1 boneless, skinless chicken breast (about 150g)
• 1 tablespoon olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup quinoa, uncooked
• 1 cup water or low-sodium chicken broth
• 1 cup broccoli florets
• Optional: fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
2. 2
   Add the chicken breast to the marinade, ensuring it's well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. 3
   In the meantime, rinse the quinoa under cold water. In a saucepan, combine quinoa with water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and fluffy.
4. 4
   Preheat the grill or a grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.
5. 5
   While the chicken is grilling, steam the broccoli florets until tender, about 5-7 minutes.
6. 6
   Slice the grilled chicken and serve it alongside the quinoa and steamed broccoli. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• To ensure the chicken remains juicy, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Rinse quinoa thoroughly to remove its natural bitterness (saponin).
• For added flavor, drizzle a little extra lemon juice over the steamed broccoli.
• Let the chicken rest for a few minutes after grilling to retain its juices.