Herbed Quinoa and Grilled Chicken Bowl

This high-protein dinner features perfectly grilled chicken breast served atop a bed of herbed quinoa, complemented by roasted seasonal vegetables. The dish balances traditional flavors with a hint of creativity through the use of fresh herbs and a light lemon vinaigrette, creating a nutritious and satisfying meal.

Ingredients:

• 2 chicken breasts
• 1 cup quinoa
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.
3. While the chicken is grilling, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. In a separate bowl, toss the diced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes.
5. Once the quinoa is done, fluff it with a fork and stir in the chopped parsley, basil, and lemon juice.
6. To serve, place a generous scoop of herbed quinoa in a bowl, top with sliced grilled chicken, and add the roasted vegetables on the side.