Lemon Herb Grilled Chicken with Quinoa and Vegetables
A nutritious nut-free dish featuring juicy lemon herb grilled chicken served with fluffy quinoa and colorful sautéed vegetables for a balanced, wholesome meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
450 calories
$8.5 par portion
$30 min
4 portions
nut-free, any cuisine
Ingrédients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup quinoa, uncooked
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Rinse quinoa under cold water, then cook according to package instructions (about 15 minutes). Fluff with a fork when done.
- 2.In a small bowl, mix lemon juice, lemon zest, 1 tbsp olive oil, garlic, oregano, thyme, salt, and pepper. Coat chicken breasts with this marinade and let sit for 10 minutes.
- 3.Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- 4.While chicken cooks, heat 1 tbsp olive oil in a skillet. Add onion, bell pepper, zucchini, and broccoli. Sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.
- 5.Serve grilled chicken sliced over a bed of quinoa with sautéed vegetables on the side.
Informations nutritionnelles
13g
fat
42g
carbs
6g
fiber
35g
protein
Pourquoi cette recette
This recipe is high in lean protein, rich in fiber, and packed with vitamins from fresh vegetables, making it a balanced, nutritious nut-free meal that supports energy and overall health.