Why this?
This dinner recipe is designed to deliver a high-protein, balanced meal perfect for recovery after workouts. The grilled chicken provides lean protein, quinoa adds plant-based protein and fiber, and the roasted vegetables offer essential vitamins and antioxidants. The lemon herb marinade enhances flavor without overpowering the natural taste, making it a wholesome and delicious dinner option.
Ingredients:
Preparation Steps:
- In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, dried oregano, salt, and black pepper to make a marinade.
- Place the chicken breasts in the marinade and let them sit for 20-30 minutes.
- Preheat the grill or grill pan over medium-high heat.
- Grill the chicken breasts for 6-7 minutes per side or until fully cooked and juices run clear.
- Preheat oven to 400°F (200°C). On a baking sheet, toss red bell pepper, zucchini, and cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
- Roast the vegetables in the oven for 20 minutes or until tender and slightly caramelized.
- Meanwhile, bring chicken broth to a boil in a saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and serve topped with grilled chicken and roasted vegetables.
- Garnish with freshly chopped parsley before serving.
Cooking Time: 40 minutes
Diet Types: high-protein, gluten-free, low-sodium
Serving Size: 1 chicken breast with 1/2 cup quinoa and 1 cup vegetables
Servings: 2
Nutritional Facts Per Serving:
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