Directions
- Marinate the chicken: In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken breasts in the marinade and let sit for at least 15 minutes.
- Cook the quinoa: Rinse quinoa under cold water. In a small saucepan, combine quinoa, water (or broth), and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Grill the chicken: Preheat a grill or grill pan over medium heat. Grill chicken breasts for 5–6 minutes per side, or until internal temperature reaches 75°C (165°F) and juices run clear. Let rest for 5 minutes before slicing.
- Steam the vegetables: While the chicken cooks, steam broccoli, carrots, and green beans for 4–6 minutes until tender-crisp. Season lightly with salt, pepper, or a squeeze of lemon juice.
- Assemble the meal: Place a portion of quinoa on each plate, top with grilled chicken slices, and arrange steamed vegetables on the side. Garnish with fresh herbs if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2
- Difficulty: Easy
Variations & Substitutions
- Protein Swap: Use grilled turkey breast, fish fillet, or tofu for a vegetarian option.
- Grain Alternatives: Replace quinoa with couscous, brown rice, or cauliflower rice for variety.
- Veggie Mix: Incorporate zucchini, bell peppers, or asparagus for different flavors and textures.
- Herb Variations: Swap oregano for thyme, rosemary, or basil to change the flavor profile.
Serving Suggestions
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