Grilled Chicken with Quinoa and Roasted Vegetables

Ingredients (Serves 2):

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of ½ lemon
• 1 garlic clove, minced
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable/chicken broth
• Pinch of salt (optional)

For the Roasted Vegetables:

• 1 small zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 small red onion, cut into wedges
• 1 small carrot, sliced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme or rosemary
• Salt and pepper to taste

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Instructions:

1. Marinate the Chicken:

In a bowl, combine olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 20 minutes (up to 1 hour for deeper flavor).

2. Cook the Quinoa:

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

3. Roast the Vegetables:

Preheat the oven to 400°F (200°C). Spread the chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with herbs, salt, and pepper. Toss to coat. Roast for 20–25 minutes, stirring halfway, until tender and slightly golden.

4. Grill the Chicken:

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5–6 minutes per side, or until fully cooked (internal temperature should reach 165°F or 75°C). Let rest for a few minutes, then slice.

5. Assemble and Serve:

Divide the quinoa onto two plates, top with sliced grilled chicken and a generous portion of roasted vegetables. Optional: squeeze a bit of lemon juice on top or add fresh herbs like parsley or cilantro for garnish.

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Let me know if you’d like a vegetarian version or a meal-prep variation!