Lemon Herb Chicken with Quinoa and Veggies

Zesty Lemon Herb Chicken with Colorful Quinoa Medley is a delightful and nutritious dish that combines the tender, flavorful essence of marinated chicken with the vibrant colors and textures of a quinoa medley. This dish is not only visually appealing but also packed with health benefits. The high protein content of the chicken, along with the rich nutrients and fiber found in quinoa, makes it a perfect meal for anyone looking to maintain a balanced diet. Seasonal ingredients like fresh herbs and vegetables enhance both the taste and the health benefits, making this dish suitable for any occasion, from casual weeknight dinners to festive gatherings.

Lemon Herb Chicken with Quinoa and Veggies

Discover the perfect blend of flavor and nutrition with Zesty Lemon Herb Chicken and a colorful quinoa medley. This easy-to-make dish features marinated chicken grilled to perfection, served atop a vibrant quinoa salad loaded with fresh veggies like cherry tomatoes and cucumbers. With its high protein and fiber content, this meal is not just visually appealing but also a healthy choice for any occasion. Enjoy a delicious, balanced dinner that everyone will love!

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Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup olive oil

3 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

For the Quinoa and Veggies:

1 cup quinoa, 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 olive oil

Salt and pepper, to taste

Instructions

Marinate the Chicken:

- In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper. Add chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Cook Quinoa:

- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until quinoa is fluffy and has absorbed all the liquid. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Sauté the Veggies:

- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and sauté until soft and translucent, about 3 minutes.

- Add the bell peppers and zucchini, cooking for an additional 5 minutes. Finally, toss in the cherry tomatoes and sauté for another 2 minutes. Season with salt and pepper to taste.

Cook the Chicken:

- Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for approximately 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and juices run clear.

Combine and Serve:

- In a large bowl, combine the cooked quinoa with the sautéed veggies. Mix in the fresh parsley, adjusting seasoning with salt and pepper as needed.

- Slice the grilled chicken and serve on a bed of the quinoa and veggie mixture. Drizzle with extra lemon juice if desired.

Garnish:

- Optionally, garnish with additional parsley and lemon wedges for an extra pop of color and flavor.

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