35 minutes
2 servings
Medley of Herb-Grilled Chicken with Vibrant Quinoa and Zucchini
A delightful, herb-infused grilled chicken paired with a colorful medley of quinoa and zucchini, offering a harmonious blend of flavors and textures.
Ingredients
- 4-6 oz chicken breast
- 1/2 cup quinoa
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, sliced
- 2 cups baby spinach
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and cook according to package instructions.
- While the quinoa is cooking, prepare the chicken by marinating it with olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Preheat a grill pan over medium heat and grill the chicken for 5-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
- In a separate pan, sauté the zucchini and red bell pepper in 1/2 tbsp of olive oil until tender. Add cherry tomatoes and spinach, cooking until the spinach wilts.
- Fluff the cooked quinoa with a fork and mix it with the sautéed vegetables.
- Serve the sliced herb-grilled chicken over the quinoa and vegetable medley.
Nutritional Information
High protein, rich in vitamins, low carb