35 minutes
2 servings
Zesty Lemon Herb Grilled Chicken with Autumn Veggie Medley
A delightful blend of lemon-herb chicken paired with a medley of roasted autumn vegetables, creating a balanced, flavorful dish that's both satisfying and nutritious.
Ingredients
- 8 oz chicken breast, boneless and skinless
- 1 lemon, juiced and zested
- 2 tbsp extra virgin olive oil (EVOO)
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, cubed
- 1 red bell pepper, sliced
- 1/2 cup quinoa, cooked
- 1/4 cup feta cheese, crumbled
Instructions
- In a small bowl, mix lemon juice, lemon zest, 1 tbsp olive oil, thyme, garlic powder, salt, and pepper.
- Place chicken breast in a shallow dish and pour the lemon-herb marinade over it. Let it marinate for at least 15 minutes.
- Preheat grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked.
- Meanwhile, preheat oven to 400°F (200°C). Toss Brussels sprouts, butternut squash, and red bell pepper with 1 tbsp olive oil, salt, and pepper.
- Spread the veggies on a baking sheet and roast in the oven for 20 minutes or until tender and slightly browned.
- Serve grilled chicken over cooked quinoa and top with roasted vegetable medley. Garnish with crumbled feta cheese.
Nutritional Information
High protein, rich in omega-3s, low carb