Lemon Herb Grilled Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup (90g) cooked quinoa
• 1/2 medium zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 small red onion, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

👨‍🍳 Instructions

1. 1
   In a small bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. 2
   Place the chicken breast in a shallow dish and pour over half the marinade; let it marinate for at least 15 minutes.
3. 3
   Preheat oven to 200°C (400°F). Toss zucchini, bell pepper, and onion with the remaining marinade. Spread veggies on a baking sheet and roast for 20 minutes, stirring halfway.
4. 4
   Heat a grill pan or nonstick skillet over medium-high. Grill chicken for about 5-6 minutes per side, or until fully cooked.
5. 5
   Fluff cooked quinoa, and divide it between plates.
6. 6
   Top quinoa with roasted vegetables and sliced grilled chicken.
7. 7
   Garnish with fresh parsley and serve with a lemon wedge.

📊 Nutritional Information

• Vitamin C: 62mg (69% DV)
• Iron: 2.3mg (13% DV)
• Calcium: 44mg (4% DV)
• Potassium: 718mg (15% DV)
• Fiber: 7g
• Magnesium: 70mg (17% DV)
• Folate: 72mcg (18% DV)

💡 Cooking Tips

• For juicier chicken, marinate for up to 2 hours if you have more time.
• Don't skip preheating your grill pan; it’ll give you those ideal sear marks.
• Mix up the veggies with your favorites—just keep portions balanced.
• Use a digital thermometer; chicken is safe at 75°C (165°F) internal temp.
• Quinoa can be cooked ahead and kept in the fridge for up to 3 days.