Lemon Herb Grilled Chicken with Steamed Broccoli & Quinoa

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon olive oil
• Juice of 1 small lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 garlic clove, minced
• Salt and pepper, to taste
• 90g dry quinoa
• 200g broccoli florets
• 1 teaspoon fresh parsley, chopped (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, combine the olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper. Add chicken breast and marinate for at least 15 minutes.
2. 2
   Meanwhile, rinse the quinoa under cold water. Place in a saucepan with twice as much water (180ml), bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
3. 3
   Steam the broccoli florets over boiling water for 5-6 minutes until bright green and just tender.
4. 4
   Preheat a non-stick grill pan over medium-high heat. Grill the chicken breast for 6-7 minutes per side or until fully cooked (internal temp 75°C/165°F). Let rest for 2 minutes, then slice.
5. 5
   Fluff the quinoa with a fork. Serve sliced grilled chicken over quinoa with steamed broccoli on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin C: 108mg (90% DV)
• Calcium: 65mg (7% DV)
• Iron: 2mg (12% DV)
• Potassium: 700mg (15% DV)

💡 Cooking Tips

• For extra juiciness, allow the chicken to rest a few minutes after grilling before slicing.
• Don't overcook the quinoa; remove from heat as soon as the water is absorbed and let it sit covered for a few minutes.
• Steaming broccoli keeps it crisp and preserves vitamins—check tenderness with a fork to avoid overcooking.
• Make sure to marinate the chicken for flavor; overnight marination is even better for taste.