Ingredients
4 boneless, skinless chicken breasts
1 cup uncooked quinoa
2 cups water or vegetable broth
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tbsp olive oil
2 tsp dried oregano
1 tbsp fresh parsley, chopped
2 tbsp olive oil (divided)
2 cups broccoli florets
1 red bell pepper, sliced
1 medium zucchini, halved lengthwise
1 small red onion, quartered
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss broccoli, bell pepper, zucchini, and onion with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes.
In a bowl, mix quinoa with water/broth, 2 tbsp olive oil, lemon zest, 2 tsp oregano, 1 tbsp parsley, and half the garlic. Bring to a boil, then simmer covered for 15 minutes until tender.
Marinate chicken breasts with the remaining lemon juice, garlic, and 1 tsp oregano for 10-15 minutes. Grill over medium-high heat for 5-6 minutes per side until fully cooked. Let rest 5 minutes before slicing.
Combine all components for serving. Garnish with additional parsley and lemon wedges.
Notes
For optimal grilling results, use a non-stick grill pan if outdoor grilling isn’t available. Fresh herbs like dill or thyme can substitute for parsley.
Quinoa can be prepared up to 3 days ahead. Grilled chicken stores well for 3-4 days in the fridge.
Vegetables can include eggplant or asparagus as seasonal alternatives.
- Prep Time: 15
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Grilling/Roasting/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: One serving of the complete meal
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg