Ingredients:
2 boneless, skinless chicken breasts
1 lemon (zest and juice)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
Salt and black pepper to taste
1 cup quinoa
2 cups low-sodium chicken or vegetable broth
1 cup broccoli florets
1 cup cherry tomatoes, halved
1/2 cup chopped bell peppers
Fresh parsley for garnish
Instructions:
1. Marinate the Chicken:
In a bowl, mix lemon juice, zest, olive oil, garlic, oregano, paprika, salt, and pepper. Coat chicken breasts in the marinade and let sit for 20–30 minutes.
2. Cook Quinoa:
Rinse quinoa under cold water. In a saucepan, bring broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes or until liquid is absorbed.
3. Roast Vegetables:
Preheat oven to 400°F (200°C). Toss broccoli, tomatoes, and bell peppers with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
4. Grill Chicken:
Heat a grill pan or skillet over medium heat. Cook chicken 5–7 minutes per side or until internal temperature reaches 165°F (74°C).
5. Assemble:
Serve grilled chicken on a bed of quinoa with roasted veggies. Garnish with fresh parsley and an extra squeeze of lemon.
This dish is packed with lean protein, fiber, and nutrients, keeping you full and satisfied. Enjoy eating well and feeling great! Let me know if you’d like more recipes
