Lemon Herb Grilled Chicken with Quinoa & Veggies

This Lemon Herb Grilled Chicken is a perfect blend of fresh flavors and lean protein, making it a great addition to your healthy eating routine. Paired with quinoa and a colorful mix of veggies, this meal is light, nourishing, and packed with nutrients.

Ingredients:

• For the Chicken:

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 lemon (zest and juice)

  • 2 garlic cloves, minced

  • 1 tbsp fresh parsley, chopped

  • 1 tsp dried oregano

  • Salt and pepper, to taste

• For the Quinoa & Veggies:

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 tbsp olive oil

  • 1 small zucchini, chopped

  • 1 red bell pepper, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red onion, sliced thin

  • Salt and pepper, to taste

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, parsley, oregano, salt, and pepper.

   • Place the chicken breasts in the marinade, ensuring they are coated evenly. Let them marinate for at least 30 minutes (or up to 2 hours for more flavor).

2. Cook the Quinoa:

   • In a medium saucepan, bring the water or vegetable broth to a boil.

   • Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fully cooked and the liquid is absorbed.

   • Fluff the quinoa with a fork and set aside.

3. Grill the Chicken:

   • Preheat your grill or grill pan over medium-high heat.

   • Grill the marinated chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Ensure the chicken has a nice char and is cooked through.

4. Sauté the Veggies:

   • While the chicken is grilling, heat olive oil in a large skillet over medium heat.

   • Add the zucchini, bell pepper, cherry tomatoes, and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Season with salt and pepper.

5. Assemble the Dish:

   • Serve the grilled chicken on a bed of quinoa, topped with the sautéed veggies. Garnish with extra parsley or a squeeze of lemon if desired.

Serving Tips:

• Pair with a side of mixed greens or a light salad for extra fiber.

• For added flavor, top with a drizzle of balsamic glaze or a sprinkle of feta cheese.

This dish is not only full of protein and fiber but also rich in vitamins from the fresh veggies. It's perfect for meal prepping too! Enjoy!