Zesty Lemon Herb Grilled Chicken with Quinoa & Steamed Veggies

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 1/2 lemon, juiced and zested
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 60g quinoa (dry weight)
• 100g broccoli florets
• 50g carrot, sliced
• 50g red bell pepper, sliced
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together lemon juice, zest, olive oil, garlic, oregano, pepper, and salt. Marinate the chicken breast in this mixture for at least 15 minutes.
2. 2
   Rinse quinoa under cold water, then place in a pot with 180ml water. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes until fluffy.
3. 3
   While quinoa cooks, steam broccoli, carrots, and bell pepper in a steamer or over boiling water for 5-6 minutes until just tender.
4. 4
   Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 5-6 minutes per side or until cooked through.
5. 5
   Let the chicken rest for 2 minutes before slicing. Serve atop fluffy quinoa, with steamed veggies on the side, and garnish with fresh parsley.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 60mg
• Calcium: 75mg
• Iron: 3mg
• Potassium: 700mg
• Vitamin A: 3500IU
• Magnesium: 80mg

💡 Cooking Tips

• Marinating the chicken longer (up to 1 hour) deepens the flavor.
• Use a meat thermometer to ensure the chicken reaches 75°C (165°F) for food safety.
• Fluff the quinoa with a fork for a light texture.
• Chop veggies uniformly to ensure even steaming.
• For extra zest, sprinkle additional lemon zest before serving.