Lemon Herb Grilled Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1/2 lemon (juiced and zested)
• 1 garlic clove, minced
• 1 tsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 50g dry quinoa
• 1/4 red bell pepper, diced
• 1/4 zucchini, sliced
• 1/4 red onion, sliced
• 1/2 cup broccoli florets
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   In a bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper.
3. 3
   Marinate the chicken breast in the mixture for at least 10 minutes.
4. 4
   Arrange bell pepper, zucchini, red onion, and broccoli on a baking tray. Drizzle with a touch of olive oil, salt, and pepper. Roast for 18-20 minutes or until vegetables are tender.
5. 5
   Cook quinoa according to package instructions.
6. 6
   Heat a grill pan over medium-high heat. Grill the marinated chicken breast for 5-6 minutes per side or until cooked through.
7. 7
   Plate the cooked quinoa, top with roasted vegetables, and sliced grilled chicken. Garnish with fresh parsley and a squeeze of lemon.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 52mg
• Vitamin A: 890IU
• Iron: 2mg
• Potassium: 580mg
• Calcium: 55mg
• Magnesium: 62mg

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for extra flavor.
• Cut vegetables uniformly to promote even roasting.
• Check chicken's doneness by ensuring juices run clear and it reaches 74°C (165°F) internally.
• Use parchment paper on the baking tray for easy cleanup.