Lemon Herb Grilled Chicken with Quinoa & Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1/4 cup uncooked quinoa
• 1/2 cup broccoli florets
• 1/2 red bell pepper, chopped
• 1/2 zucchini, sliced
• 1 tbsp olive oil
• 1 small lemon (juice & zest)
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice & zest, garlic, thyme, oregano, salt, and pepper.
2. 2
   Marinate the chicken breast in half of the marinade for at least 15 minutes.
3. 3
   Preheat oven to 200°C (390°F). Toss broccoli, bell pepper, and zucchini with remaining marinade. Arrange on a baking sheet and roast for 20 minutes or until tender.
4. 4
   While vegetables roast, cook quinoa according to package instructions.
5. 5
   Grill the marinated chicken breast over medium-high heat for 5-6 minutes per side, or until cooked through.
6. 6
   Slice the chicken and serve atop a bed of quinoa with roasted veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin C: 98mg
• Vitamin B6: 0.8mg
• Potassium: 750mg
• Iron: 2.1mg
• Magnesium: 94mg
• Calcium: 50mg

💡 Cooking Tips

• Let your chicken rest before slicing to retain juiciness.
• Cut vegetables into similar sizes for even roasting.
• Add a squeeze of lemon just before serving for extra brightness.
• Watch the quinoa closely to avoid overcooking; fluffy quinoa works best.