Description
A light and nutritious dinner featuring tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat grill to medium-high heat. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat chicken with half the mixture and let marinate for 10 minutes.
- Cook quinoa according to package instructions. Toss vegetables with remaining marinade and spread on a baking sheet. Roast at 400°F for 20 minutes.
- Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F. Serve with quinoa and roasted vegetables.
Notes
You can customize the seasonings to taste.