Lemon Herb Grilled Chicken with Quinoa & Roasted Vegetables

This delicious dish features juicy grilled chicken marinated in a zesty lemon herb blend, served alongside fluffy quinoa and a colorful mix of roasted vegetables. The balance of flavors and textures makes this meal both satisfying and nutritious, perfect for a wholesome dinner that meets various dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 3 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 red bell pepper (diced)
• 1 zucchini (sliced)
• 1 yellow squash (sliced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon balsamic vinegar
• Fresh parsley (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, ideally 2 hours.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Remove from grill and let rest for a few minutes.
5. While the chicken is grilling, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth (or water) and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
7. Preheat the oven to 425°F (220°C). Toss the diced bell pepper, zucchini, yellow squash, and cherry tomatoes with balsamic vinegar, salt, and pepper. Spread on a baking sheet.
8. Roast the vegetables for about 20 minutes or until tender and slightly caramelized.
9. To serve, place a portion of quinoa on each plate, top with grilled chicken, and arrange roasted vegetables alongside. Garnish with fresh parsley.