Lemon Herb Grilled Chicken with Quinoa & Steamed Broccoli

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 lemon (juice and zest)
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 60g uncooked quinoa
• 120ml water (for quinoa)
• 100g fresh broccoli florets

👨‍🍳 Instructions

1. 1
   In a shallow bowl, combine lemon juice, lemon zest, olive oil, minced garlic, parsley, oregano, salt, and pepper.
2. 2
   Add the chicken breast, ensuring it is fully coated. Marinate for at least 10 minutes (up to 30 for extra flavor).
3. 3
   While the chicken marinates, rinse the quinoa under cold water. Place quinoa and water in a small pot, bring to a boil, then lower heat and simmer, covered, for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
4. 4
   Heat a grill pan over medium heat. Grill chicken breast for 5-6 minutes per side, or until juices run clear and internal temperature reaches 75°C (165°F). Let rest before slicing.
5. 5
   Meanwhile, steam broccoli florets for 4-5 minutes until bright green and tender-crisp.
6. 6
   Arrange quinoa and broccoli on a plate, top with sliced grilled chicken. Drizzle any remaining juices over the plate and enjoy!

📊 Nutritional Information

• Vitamin C: 48mg (53% DV)
• Calcium: 55mg (6% DV)
• Iron: 2mg (11% DV)
• Magnesium: 61mg (15% DV)
• Fiber: 5g (18% DV)
• Potassium: 575mg (16% DV)

💡 Cooking Tips

• Marinate chicken up to 24 hours in advance for deeper flavor and juiciness.
• Use a meat thermometer to avoid overcooking the chicken—pull it from the grill when it reaches 75°C (165°F).
• Steam broccoli until just tender to retain nutrients and vibrant color.
• Rinse quinoa thoroughly before cooking to remove any natural bitterness.