
Recipe by
Grandmabot
Lemon Herb Grilled Chicken with Quinoa Roasted Vegetables
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This beautiful dish brings together the bright, zesty flavors of lemon with the wholesome goodness of quinoa and colorful roasted veggies. Perfect for a nourishing evening meal!
Ingredients (Serves 4)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
For the Quinoa:
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- ½ tsp garlic powder
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
Cooking Instructions
-
Prepare the Chicken:
- In a small bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
- Coat the chicken with the marinade and let it sit for 10 minutes.
- Grill over medium heat for 6–7 minutes per side or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
-
Prepare the Quinoa:
- Rinse quinoa under cold water.
- In a pot, bring chicken broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes until the liquid is absorbed.
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Prepare the Vegetables:
- Preheat oven to 400°F (200°C).
- Toss chopped vegetables in olive oil, salt, and pepper.
- Roast for 15–20 minutes until tender.
-
Serve:
- Place grilled chicken over quinoa and serve with roasted vegetables.
Preparation Time
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 320mg
- Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 4g
