Lemon Herb Grilled Chicken with Quinoa Roasted Vegetables

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

1. 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.

2. 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.

3. 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.

4. 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