Grilled Chicken Breast with Quinoa and Roasted Vegetables
Herb-marinated grilled chicken served with fluffy quinoa and colorful roasted vegetables
Grilled Chicken Breast with Quinoa and Roasted Vegetables is a lunch recipe ready in about 65 minutes. Each serving has approximately 830 kcal, 60g protein, 80g carbs, 27g fat. It fits a high-protein diet.
Combine olive oil, lemon juice, minced garlic, thyme, salt, and pepper in a bowl
Marinate chicken breast in the mixture for at least 30 minutes
Rinse quinoa and cook in vegetable broth for 15 minutes until fluffy
Chop bell peppers and zucchini into uniform pieces
Toss vegetables with 1 tbsp olive oil, salt, and pepper
Roast vegetables at 400°F for 20 minutes until tender and lightly caramelized
Grill marinated chicken for 6-7 minutes per side until cooked through
Let chicken rest for 5 minutes, then slice
Plate quinoa, arrange vegetables, and top with sliced chicken