Lemon Herb Chicken with Quinoa and Veggies -

- 4 boneless, skinless chicken breasts - 1 cup quinoa - 2 cups vegetable broth or water - 1 lemon (zested and juiced) - 3 tablespoons olive oil - 2 cloves garlic (minced) - 1 tablespoon fresh oregano (chopped) - 1 tablespoon fresh thyme (chopped) - 1 tablespoon fresh rosemary (chopped) - Salt and pepper to taste - 1 red bell pepper (diced) - 1 yellow bell pepper (diced) - 1 cup cherry tomatoes (halved) - 1 cup spinach (chopped)

Lemon Herb Chicken with Quinoa and Veggies

Discover the vibrant flavors of Zesty Lemon Herb Chicken with Colorful Quinoa Medley! This delicious dish combines juicy grilled chicken marinated in zesty lemon and fresh herbs with a nutritious quinoa medley packed with colorful vegetables. Perfect for family dinners or gatherings, it offers a balance of protein, essential vitamins, and minerals. Enjoy a meal that’s not only flavorful but also promotes a healthy lifestyle—your taste buds will thank you!

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Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons fresh lemon zest

3 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

For the Quinoa and Vegetables:

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water)

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 tablespoons fresh parsley, chopped

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Instructions

Marinate the Chicken:

- In a mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and black pepper.

- Add the chicken breasts, ensuring they are evenly coated with the marinade.

- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

Cook the Quinoa:

- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water).

- Bring the mixture to a boil over medium-high heat.

- Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for about 15 minutes or until the quinoa is fluffy and has absorbed all the liquid.

- Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

Sauté the Vegetables:

- In a large skillet, heat 2 tablespoons of olive oil over medium heat.

- Add the chopped red onion and sauté until softened and translucent, which should take about 3 minutes.

- Next, incorporate the diced bell peppers and zucchini, cooking for an additional 5 minutes.

- Finally, stir in the halved cherry tomatoes and sauté for another 2 minutes.

- Season the vegetable medley with salt and freshly ground black pepper to taste.

Cook the Chicken:

- Preheat your grill or grill pan over medium-high heat.

- Remove the chicken from the marinade, allowing any excess liquid to drip off.

- Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Combine and Serve:

- In a large mixing bowl, combine the cooked quinoa with the sautéed vegetables.

- Mix in the chopped fresh parsley and adjust seasoning with salt and pepper as needed.

- Slice the grilled chicken into strips and serve it on a bed of the quinoa and vegetable mixture. Drizzle with additional fresh lemon juice if desired.

Garnish:

- Optionally, garnish your dish with extra chopped parsley and lemon wedges to add a vibrant pop of color and a burst of zesty flavor.

Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings