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Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
A balanced dinner featuring protein-rich chicken, fiber-packed quinoa, and a medley of roasted vegetables.
Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    item
     yellow squash
  • 1
    item
     round zucchini
  • 2
    item
     tomatoes
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 45 minutes
Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Marinate the chicken breast with olive oil, juice of one lemon, minced garlic, salt, and black pepper. Let it sit for at least 15 minutes.
  3. Rinse the quinoa under cold water and cook according to package instructions.
  4. Slice the yellow squash, round zucchini, and tomatoes into even pieces.
  5. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes.
  6. Grill the marinated chicken breast on a preheated grill for about 6-7 minutes on each side or until fully cooked.
  7. Serve the grilled chicken over a bed of quinoa with roasted vegetables on the side. Garnish with chopped parsley.
Nutrition Per Serving 700 g Per 100g
Energy 669 kcal 96 kcal
Protein 50 g 7.1 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 60 g 8.6 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    item
     yellow squash
  • 1
    item
     round zucchini
  • 2
    item
     tomatoes
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 200°C.

Marinate the chicken breast with olive oil, juice of one lemon, minced garlic, salt, and black pepper. Let it sit for at least 15 minutes.

Rinse the quinoa under cold water and cook according to package instructions.

Slice the yellow squash, round zucchini, and tomatoes into even pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes.

Grill the marinated chicken breast on a preheated grill for about 6-7 minutes on each side or until fully cooked.

Serve the grilled chicken over a bed of quinoa with roasted vegetables on the side. Garnish with chopped parsley.

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