Lemon Herb Grilled Chicken with Quinoa & Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 garlic clove, minced
• 40g quinoa (uncooked)
• 40g red bell pepper, sliced
• 40g zucchini, cubed
• 40g broccoli florets
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper. Add chicken breast and marinate for at least 15 minutes.
2. 2
   Meanwhile, preheat oven to 200°C (400°F). Toss bell pepper, zucchini, and broccoli with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping once halfway through.
3. 3
   Rinse quinoa well under cold water. In a saucepan, bring 120ml water to a boil, add quinoa, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.
4. 4
   Heat a grill pan or skillet over medium heat. Grill the marinated chicken breast for 5-7 minutes per side or until fully cooked and juices run clear.
5. 5
   To serve, plate the quinoa, top with roasted vegetables and sliced grilled chicken. Garnish with fresh parsley and an extra squeeze of lemon if desired.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 96mg
• Vitamin A: 1020 IU
• Iron: 2mg
• Calcium: 68mg
• Potassium: 710mg
• Magnesium: 59mg

💡 Cooking Tips

• Marinate the chicken longer (up to 2 hours) for deeper flavor.
• Let the chicken rest a few minutes after grilling for maximum juiciness.
• Cut vegetables into uniform pieces to ensure even roasting.
• Use a meat thermometer—chicken is safely cooked at 74°C (165°F).