Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
Yum-Yum
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa
- 2 cups low-sodium chicken broth (or water)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- Salt to taste
For the Roasted Vegetables:
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish:
- Fresh parsley (chopped)
- Lemon wedges
Instructions
1. Marinate the Chicken:
- In a bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, thyme, rosemary, salt, and pepper.
- Add the chicken breasts and coat them well with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.
2. Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the quinoa and chicken broth (or water) to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Fluff the quinoa with a fork and season with salt to taste.
3. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Place the bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil, and sprinkle with dried basil, oregano, salt, and pepper. Toss to coat.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. Grill the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
5. Assemble the Dish:
- Divide the cooked quinoa between two plates.
- Arrange the roasted vegetables alongside the quinoa.
- Slice the grilled chicken breasts and place them on top of the quinoa.
6. Garnish and Serve:
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Enjoy your healthy and delicious meal for two!